Mediterranean vegetable pasta

1. 1

   Put a large saucepan of water on to boil (a lid will help speed this along).

2. 2

   Heat the olive oil in a large, lidded frying pan over a medium heat. Add the onion with a pinch of salt and fry gently for 5 minutes, until softened.

3. 3

   Add the chopped aubergine, sprinkle with another good pinch of salt and turn up the heat and fry for 5 minutes until lightly browned.

4. 4

   Add the chopped courgette and pepper and fry for a further 5 minutes until all the vegetables are starting to soften. Add the garlic to the vegetables and stir thoroughly to mix.

5. 5

   Stir in the tomatoes and tomato purée. Pop the lid on, reduce the heat back to medium and fry for 15 minutes, stirring occasionally. The tomatoes should begin to break down and release their juices to form a sauce, but if it gets a little sticky or starts to catch, add few tablespoons of pasta water to keep it moving. Taste and adjust the seasoning for salt.

6. 6

   When the water boils for the pasta, chuck in a large spoonful of salt and add the pasta. Boil according to the packet instructions until the pasta is cooked how you like it. Keep a mugful of pasta water aside, then drain.

7. 7

   Tip the drained pasta into the pan with the sauce and stir to combine everything well, adding a little more pasta water if it’s not quite saucy enough. Tear in the fresh basil, add a really good grind of black pepper and stir through.

8. 8

   Tear the mozzarella into the pasta and gently stir in. It will melt and get gloriously stringy the more you stir. Dish up into warmed pasta bowls, give each a drizzle of extra-virgin olive oil and serve with the Parmesan for people to help themselves.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.