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Easy Italian Fusilli with Roasted Aubergines in Tomato Sauce Recipe

This is a take on the traditional Sicilian Pasta alla Norma where aubergines and tomatoes are used to dress pasta. Forget frying, simply roast the aubergines then add to a tomato sauce. The olive oil goodness in Bertolli with Butter roasts the aubergines to perfection – as well as sautéing the onion for the soffritto of the tomato sauce. It’s a healthy pasta recipe, “delizioso!”
  • Cooking time45 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Easy Italian Fusilli with Roasted Aubergines in Tomato Sauce Recipe

Ingredients

  • 2 medium-sized aubergines
  • 60 grams Bertolli buttery spread & extra for greasing
  • 1 medium-sized onion finely chopped
  • 1 red chilli finely chopped
  • 4 taggiasca olives roughly chopped
  • 400 ml passata
  • salt
  • 400 grams fusilli pasta
  • large handful fresh basil leaves
  • grated Parmesan to serve
Energy (kcal)577 kcal
Energy (kJ)2411 kJ
Protein (g)17.1 g
Carbohydrate incl. fibre (g)98.6 g
Carbohydrate excl. fibre (g)86.3 g
Sugar (g)17.4 g
Fibre (g)12.3 g
Fat (g)13.3 g
Saturated fat (g)2.4 g
Unsaturated fat (g)8.7 g
Monounsaturated fat (g)3.5 g
Polyunsaturated fat (g)5.2 g
Trans fat (g)0.0 g
Cholesterol (mg)2 mg
Sodium (mg)484 mg
Salt (g)1.21 g
Vitamin A (IU)1299 IU
Vitamin C (mg)17.9 mg
Calcium (mg)78 mg
Iron (mg)2.71 mg
Potassium (mg)1111 mg

Instructions

  1. Preheat the oven to 220°C (fan oven), Gas mark 9. Lightly grease a large ovenproof dish or roasting tin with Bertolli with Butter and set aside. Slice the aubergines lengthways into strips, cut into small cubes and place in the prepared tin. Roast in the oven for about 10 minutes until softened.
  2. Melt Bertolli with Butter in a large frying pan on a medium heat and sweat onion and chilli for a couple of minutes, stir in olives and continue to cook for a minute. Add tomato passata and 400ml of hot water, season with salt and leave to cook on a medium to low heat for 15 minutes.
  3. Meanwhile, place a large saucepan of salted water on the heat, bring to the boil and cook the fussilli until “al dente.”
  4. Add the roasted aubergine cubes and basil to the tomato sauce and continue to cook for 10 minutes.
  5. Drain the fusilli, add to the sauce, toss well with a little of the cooking water. Remove from the heat and serve immediately with a sprinkling of grated Parmesan.