Roasted aubergine & tomato linguine with mozzarella

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy – so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan – it looked dry and disappointing. So, I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really loves this pasta so I hope you do too. Bon appetite!

Roasted aubergine & tomato linguine with mozzarella
Serves 4 / Hands on time 15 mins / Total time 1 hour / V
1 aubergine, cut into strips
Cherry tomatoes (18 approx)
5 garlic cloves, peeled and bashed
¼ tsp chilli flakes
1 tbs rapeseed or olive oil
1 can chopped tomatoes
1 tbs tomato purée
2 tbs vegetarian red wine
240g linguine
2 handfuls of black olives in brine, roughly chopped
Handful fresh basil leaves, torn
2 balls vegetarian mozzarella
Extra virgin olive oil to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Cut the aubergine into strips and place in a large baking tray. Slice half the cherry tomatoes in half and simply spear the rest with your knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
3. Bake in the oven for 20 mis before taking out and giving it a shake. Return to the oven for a further 20 mins.
4. Remove again but this time add the can of tinned tomatoes, tomato puree and the red wine. Mix together and return to the oven for the last 10 mins.
5. Meanwhile, put the linguine in boiling salted watered cook according to packet instructions. While the pasta is cooking, roughly chop the olives, the basil and tear the mozzarella into chunks.
6. Drain the pasta, toss it straight into the baking tray of sauce. Mix it well before adding the olives, basil and mozzarella. Serve with a drizzle of extra virgin olive oil and good crack of salt and pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.