Spaghetti in a cream of aubergine and pecorino

PrimiMar 13 20141 Comment


Difficulty:Very easy  Time:Long

INGREDIENTS (x 4 persons):

  • - 2 medium size black aubergines
  • - 425 ml tomato sauce
  • - 2 garlic cloves
  • - extra virgin olive oil
  • - salt/pepper
  • - 1 large handful of grated mature Pecorino romano cheese or 3 teaspoons of creamy Cacio or Pecorino cream
  • - 1 handful of Greek black olives, w/o pits, thinly chopped
  • - 350 g of spaghetti pasta
  • - sea salt


  • 1. Start by chopping the aubergines into dices and place them in a separate bowl.
  • 2. Separately, in a frying pan, sweat the garlic cloves in 2-3 tablespoons of olive oil.
  • 3. Then add the aubergines dices and the tomato sauce. Adjust with some salt and cook at medium heat for about ½ hour, covering the pan with a lid.
  • 4. When the aubergines have become softer, take a mixer and smash the sauce into a uniform cream.
  • 5. In the meanwhile, put a deep pan of water on a fire, cover with a lid and let it get up to boil. When boiling, bring down to a gentle boil and add a handful of sea salt. Let the water get back to boiling before adding the spaghetti.
  • 6. Put the pasta into the boiling water and let it cook until ‘al dente’. When ready, drain it and mix it into the frying pan with the creamy sauce.
  • 7. Add the pecorino cheese in spoons, or grated, and serve it with a drizzle of olive oil.