Spicy Pasta with Harissa & Aubergine

Overhead shot of spicy aubergine pasta with a marble background

Spicy Pasta with Harissa & Aubergine

This spicy pasta is the perfect thing to warm you up on a cold night. The pasta is tossed with a spicy harissa sauce, thinly sliced fried aubergine and plenty of crumbled feta.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings large servings

Calories 542kcal

Author Amy Fulwood

Ingredients

4 cloves Garlic crushed
2-4 tbsp Harissa depending on how spicy you want it
1 tablespoon Tomato Puree
½ teaspoon Cumin
1 Lemon juiced
Salt and Pepper
Olive Oil for frying
1 small Aubergine thinly sliced using a mandolin
200 g Pasta
50 g Feta crumbled
10 g Dill chopped

UK Measures - US Measures

Instructions

Put a pot of water on the heat for the pasta. Mix together the garlic, harissa, tomato puree, cumin and lemon juice and set aside. Heat an inch of olive oil in a wide skillet over a high heat and fry the sliced aubergine in batches until golden on both sides adding more oil as needed. Place the fried aubergine on a paper towel lined plate and season with plenty of salt.
While the aubergine is frying cook the pasta according to packet instructions. Reserve a mugful of pasta water before draining.
Once all the aubergine has been fried turn the heat down and add the harissa mixture. Add the pasta and the pasta water a tablespoon at a time tossing until the sauce coats the pasta. Return the aubergine to the skillet and toss again. Remove from the heat and serve topped with feta and dill.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition