Italian spaghetti

Recipe from: 11/4/1999 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 250
    g
    uncooked spaghetti
  • SAUCE
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 1
    aubergine, cut into cubes
  • 5
    ml
    finely chopped, fresh mixed herbs
  • 3
    tomatoes, skinned and chopped
  • 30
    ml
    tomato purée (optional)
  • 5
    ml
    finely chopped fresh (or 2 ml (0.5 t) dry basil)
  • 450
    g
    thin boerewors or any other kind of sausage, fried and thinly sliced
  • salt and freshly ground black pepper
  • 30
    ml
    grated parmesan cheese (optional)
 

Method

 
Cook the spaghetti in plenty of boiling water with a little oil, until just tender. Drain and set aside. Heat the oil in a pan and sauté the onion and garlic until soft. Add the eggplant, mixed herbs and tomato purée (if using), lower the heat and simmer until soft and cooked. Add the basil and sausage and season to taste with salt, black pepper and sugar. Heat through. Spoon the spaghetti onto individual plates, top with sauce and sprinkle with cheese. Serve hot with freshly baked bread. Serves 4.
 

 

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