Happy Monday! Many of you may recall my post promoting the Greetalian pasta sauce range. And after holding my breath for about two months, I finally have an influx of orders. I hope you guys enjoy and order more soon!
There is a lot going on at Greetalian and I’m hoping I haven’t bitten off more than I can chew! But so far so good…
Speaking of chewing, I definitely couldn’t make 7 litres of pasta sauce without having some myself.
I decided, since its been an extra hot and sunny week, why not get stuck into my favourite Summer recipes a little bit early this year! And so… I whipped up this quick dish using the Greetalian Arrabbiata sauce. Try it out!
Aubergine Tomato Spaghetti with Buffalo Mozzarella and Basil
What you need:
2 medium aubergines
1 tbs olive oil
375ml Greetalian Arrabbiata sauce (or make a traditional Italian tomato sauce and add chilli)
125g Buffalo Mozzarella
Coarse salt and ground black pepper
What you do:
Pre-heat oven to 180 degrees Celsius. Slice aubergines (1 cm thick) and sprinkle with coarse salt. Let rest for a few minutes, this helps remove the bitter flavour in the vegetable. Pat dry, brush each side with olive oil and arrange evenly on oven tray. Place in oven for 5 – 6 minutes until browned.
Bring a large pot of water to boil, add coarse salt and spaghetti. Cook for 20 minutes or until al dente. Drain spaghetti from pot, add the Greetalian Arrabbiata sauce and toss until covered. Roughly chop the grilled aubergines and add to the tomato spaghetti.
Add the torn mozzarella, basil leaves and coarse salt and pepper. Serve with white wine spritzers!