Chickpea pasta alla Norma with aubergine and almonds

Ingredients

For 1 serving

• Chickpea pasta80 g
• Eggplant200 g
• Canned peeled tomatoes150 g
• Almonds10 g
• Basil5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: nuts,

In season: June – September

Method

1. Heat the oven to 220 °C, fan, and line a tray with baking paper. Wash and trim the aubergine and cut it into cubes of about 2 cm.
2. Toss the aubergine with half the oil and a pinch of salt, spread it on the tray and roast at 220 °C for 20 minutes, turning halfway, until soft and golden.
3. Meanwhile put the pasta water on. Heat the remaining oil in a small pan over medium-low heat with the crushed garlic for a minute, until just golden; add the crushed peeled tomatoes, salt and cook for 10 minutes, until the sauce thickens. Remove the garlic.
4. Toast the almonds in a small dry pan over medium heat for 2–3 minutes, until fragrant and lightly golden, then chop them roughly.
5. When the water boils, salt it and cook the chickpea pasta for the time on the packet, no longer; drain.
6. Toss the pasta with the sauce and aubergine, stirring gently, and finish with torn basil and the toasted almonds.