Ingrédients
- 2 tbsp olive oil
- 1 small aubergine, cut into 1cm dice
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 2 vine tomatoes, diced
- 180g spaghetti or pasta of choice
- 250g Merchant Gourmet Tomatoey French Puy & Green Lentils
- Basil leaves
Méthode
- Heat 1 tbsp oil in a large frying pan. Add the aubergine, season and fry for 10 minutes, stirring regularly, until golden. Tip onto a plate and set aside.
- Add the remaining 1 tbsp oil along with the onion and fry for 5 minutes, then add the garlic and fry for 3 more minutes. Stir in the diced tomatoes and cook for a further 2 minutes.
- Meanwhile, cook the pasta according to pack instructions, then drain, reserving a mug full of pasta water
- Return the aubergine to the pan, then tip in the lentils. Add the pasta water then leave to simmer gently then stir through most of the basil.
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Serve the ragù over the tagliatelle with the remaining basil leaves scattered on top.
