Pasta with tomato, spinach and aubergine

Ingredients

serves 2

• 180g pasta
• 2 tbsp olive oil
• 1 garlic clove
• 200g smooth passata
• A few basil leaves
• Sea salt, to taste
• Black pepper, to taste
• 4 handfuls spinach
• 1 aubergine, chopped

Directions

1. Preheat the oven to 180°C. Place the aubergine on a baking tray and spray with olive oil. Roast the aubergine for 15 mins, until soft.
2. Cook the pasta.
3. Meanwhile, heat the olive oil in a large frying pan. Chop the garlic in half. Add to the pan and cook on a medium-high heat for a few minutes. Add the passata and continue to cook on a medium heat, stirring frequently. Add the basil and season with salt and black pepper.
4. Place the spinach into a sieve, and pour over some boiling water to wilt the leaves.
5. When the pasta is almost done, drain it and add it to the sauce, along with the spinach and aubergine. Toss together until the pasta is coated. Serve with extra black pepper on top.