Italian spaghetti

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4 servings
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By Food24 November 03 2009
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Ingredients (12)

250.00 g pasta — spaghetti, uncooked
SAUCE
15.00 ml oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
1.00 aubergine — sliced, salted
5.00 ml mixed herbs — finely chopped
3.00 tomatoes — peeled and chopped
30.00 ml tomato purée
5.00 ml basil — finely chopped
450.00 g boerewors — sliced
sea salt and freshly ground black pepper
30.00 ml parmesan cheese — grated, optional
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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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