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ALLERGENS: WHEAT, FISH, MILK (PARMESAN)
Ingredients
POLENTA CRUSTED AUBERGINE
150g aubergine, peeled and cubed (1 - 1.5 cm)
1 tbsp olive oil
2 tsp pomegranate molasses
2 tbsp polenta (fine grind)
1 tsp ground cumin
1/2 tsp smoked paprika (optional)
1/2 tsp sea salt
TOMATO SAUCE
2 small shallots (approx. 60g), finely diced
2 garlic cloves, finely grated
400g can of whole peeled San Marzano tomatoes
125ml (1/2 cup) water or vegetable stock
10 sundried tomatoes, finely chopped
Zest of 1/2 lemon
2 tbsp oil from the sundried tomatoes
1 tsp chili flakes
Handful of fresh basil, chopped
Salt and black pepper to taste
TO SERVE
240g dry durum wheat linguine (see Note 1)
9 whole canned anchovies, sulphite-free (in extra virgin olive oil)
Polenta-crusted aubergines
2 tbsp finely grated Parmesan (optional)
Olive oil drizzle (optional)
Instructions
Preheat the oven to 180°C (Gas mark 4). Line a baking tray with PVC-free parchment paper.
In a bowl, toss the peeled aubergine cubes with olive oil, pomegranate molasses, cumin, paprika (if using), and salt. Add the polenta and toss again to coat evenly. Spread the cubes on the tray and bake for 30–35 minutes until they turn golden, shuffling them with a spoon once or twice during cooking to ensure even roasting.
While the aubergine bakes, heat the olive oil in a saucepan over medium heat. Add the chopped shallots and sauté for 3–5 minutes until soft, then add the garlic and cook for another 30 sec.
Add the whole peeled tomatoes, crushing them gently with a spoon, then pour in the water or vegetable stock. Stir well. Simmer for 15–20 minutes, stirring occasionally, until the sauce reduces and thickens.
Stir in the chopped sundried tomatoes and cook for another 5 minutes.
Season with salt, black pepper and chilli flakes. Turn off the heat and stir in the chopped basil and lemon zest.
Bring a pot of salted water to a boil and cook the linguine one minute less than the packet instructions. When ready, use a tong to lift the pasta directly from the water into the sauce, no need to drain or reserve water.
Set the pan over low heat and toss the pasta through the sauce to finish cooking and coat evenly.
Divide the pasta between plates. Top them with the anchovies and the aubergine cubes.
Finish with extra basil, a drizzle of olive oil, and a light grating of Parmesan, if using. Serve immediately.
NOTE 1: You can substitute the durum pasta with black bean pasta if you want to boost the protein content or avoid gluten.
Nutritional value per portion* / Calories: ~649 kcal, Protein: ~25.8 g, Fibre: ~6.9 g, Carbohydrates: ~85.1 g, Fat: ~23.1 g