Easiest Way to Make Super Quick Homemade Spaghetti with aubergine and pancetta - Free Download

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Before you jump to Spaghetti with aubergine and pancetta recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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The kitchen by itself gives you many small methods by which energy and money can be saved. Green living is not really that hard. A lot of it is simply making use of common sense.

We hope you got insight from reading it, now let's go back to spaghetti with aubergine and pancetta recipe. To cook spaghetti with aubergine and pancetta you need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spaghetti with aubergine and pancetta:

1. Take 500 g of spaghetti.
2. Use Half of an aubergine, washed and chopped.
3. Provide 150 g of pancetta.
4. Provide of Small tin of chopped tomatoes.
5. Provide of Small chopped onion.
6. Use to taste of Salt.
7. Prepare of Olive oil.
8. Get of Pecorino to serve.

Steps to make Spaghetti with aubergine and pancetta:

1. Fry onion gently in oil. After a few mins add aubergine and cook for about 5-6 mins..
2. Add pancetta and cook for 4-5 mins. Add chopped tomatoes and simmer for about 15-20 mins. Start cooking pasta according to instructions in salted water.
3. The sauce should be dense and yummy. Drain pasta, add to sauce and mix well.
4. Serve with pecorino cheese :).

Cook the spaghetti and drain while still very al dente, then top it with the eggplant purée and transfer it into to a well-greased baking dish, twirling the spaghetti into small nests using a fork and spoon. Oil two baking trays, lay the aubergine out and brush with the remaining oil. Cook the pancetta in a pan. Bring a large pot of lightly salted water to a boil. Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta.

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