Roasted Pepper and Aubergine Linguine

Updated at: Thu, 17 Aug 2023 00:07:50 GMT

Step 1

Preheat oven (240/220) fan. Bring large saucepan of water to boil with 1/2 tsp salt for pasta. Trim aubergine and cut roughly into 2cm pieces. Halve pepper and discard core and seeds. Chop into 2cm pieces. Pop veg on baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on top shelf until soft ( 15-18 mins). Turn halfway through.

Step 2

While the veg roasts, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender,12 mins. Once cooked, drain in colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Step 3

Meanwhile, peel and grate the garlic. Finely chop the chives. Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Transfer pine nuts to a bowl and set aside.

Step 4

Pop pan back on medium heat and add a drizzle of oil. Once hot, add the garlic and cook, stirring, for 30 secs. Stir in the chopped tomatoes, vegetable stock paste, sundried tomato paste, sugar and water for the sauce. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

Step 5

Once cooked, combine the roasted veg, cooked pasta and sauce in whichever pan is largest. Stir in half the chives and half the Italian hard cheese. Season to taste with salt and pepper if needed.

Step 6

When everything is ready, serve your roasted pepper and aubergine linguine in bowls. Finish with the pine nuts and a sprinkling of the remaining chives and cheese.

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