If you’ve got canned tomatoes, fresh tomatoes, garlic, and chillies, you’re just a few steps away from whipping up a super easy, fresh, tomato sauce spaghetti. Why bother with store-bought when you can make your own in no time?
Here’s how it goes: start by sautéing minced garlic and a bit of chilli for a kick, then throw in some canned and fresh tomatoes. Let it simmer until the sauce gets nice and thick. This time, I added some pan-seared aubergine—cooked until golden and buttery soft—for a little extra richness. Once it’s all done, drizzle in olive oil, sprinkle some cheese, toss in your favorite herbs, and mix everything together.
Voilà! You’ve just made a delicious pasta dish anyone can pull off. Easy, tasty, and oh-so-satisfying!
Ingredients
Serves 2
- 130 g spaghetti
- 1 large tomato, cut into wedges
- ½ aubergine, cut into 1 cm thickness
- 200 g canned tomato
- 2 cloves garlic, minced
- 1 dried chilli, deseeded
- olive oil
- salt & pepper
- ⅓ tsp sugar (optional)
- Parmigiano reggiano
- handful of fresh parsley, chopped
How to Make Basic Tomato Sauce Spaghetti with Aubergine
- Heat some oil in a pan, add the aubergine, and season with salt and pepper. Fry until soft and golden, then set aside.
- Boil water with 1% salt and cook the pasta according to the package instructions.
- In the same pan, heat a bit more oil, and fry the garlic and chilli until fragrant. Add both canned and fresh tomatoes. Use a spatula to press the tomatoes and release their juices. Season with salt (and sugar, if desired). Add a little pasta water if needed, and let the sauce simmer slowly until it thickens.
- Return the cooked aubergine to the sauce. Add the cooked pasta, a bit of pasta water, olive oil, and Parmigiano Reggiano. Mix everything well.
- Sprinkle with chopped parsley and black pepper before serving. Enjoy!
