Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3582 / 856
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry eggplant
Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown.
Tip!Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!
Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sundriedtomatoes.
Add another drizzle of oliveoil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlic, oregano, choppedtomatoes, tomatopaste, measuredwater, stockcube, redvinegar and honey. Simmer for 15 min.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pastawater.
Meanwhile, toast the pinenuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-driedtomatoes, half of the basil leaves and Granapadano (reserve the rest for garnish!) to the tomatosauce. Season with salt and pepper.
Stir the drained pasta into the tomatosauce with a splash of pastawater. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilliflakes(spicy!), the pinenuts and any remaining Granapadano.