The base of a good pasta dish should always be a great sauce. I've perfected a quick and flavourful tomato sauce that works well with pasta. 

What You'll Need - Serves 2-3

  • 1 Large Eggplant

  • 250g Spaghetti, Fettuccine or Linguine

  • 2 Cups Dry White Wine

  • 250g Cherry Tomatoes

  • 50g Tomato Paste

  • 20g Fresh Basil

  • 1 Tsp Smoked Paprika

  • 1 Tsp Ground Cumin

  • 1 Tsp Oregano

  • 1 Tsp Sugar

  • 1 Onion

  • 4 Garlic Cloves

  • Dry Chili Flakes

Prep - 20 Minutes

  • Preheat oven to 200 degrees

  • Cut the eggplant in half and then slice into thin semi circles. Season with salt and pepper.

  • Add some cooking oil and bake in an oven for 15 minutes until cooked and starting to crisp.

  • Finely dice the onion and garlic

  • If your cherry tomatoes are big cut them in half length ways

Let's Get Cooking - 15 Minutes

  • In a large pot cook the pasta as per the instructions on the packet. Make sure to not overcook

  • In a large sauce pan, heat 2 tablespoons of cooking oil an add the onions. Fry until soft.

  • Add the cherry tomatoes and garlic and allow them to start cooking.

  • Add tomato paste and combine

  • Add the white wine and allow to boil on high heat for 2 minutes to burn off the alcohol.

  • Reduce the heat to a low heat

  • Let the tomatoes soften and and the sauce will start to thicken.

  • Season with salt, pepper, chili flakes, paprika, cumin and oregano.

  • Add the cooked eggplant and allow to simmer for another 2 minutes.

  • Drain the pasta and add to the sauce with one cup of the pasta water.

  • Add the fresh basil and combine

  • serve (with some extra chili flakes and feta if desired)

Love, 

V