Eggplant & Sardine Pappardelle
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Serves 2
Ingredients
300g apx pappardelle
1/2 medium eggplant 🍆, diced into small pieces
4-5 garlic cloves 🧄, minced
1 handful of cherry tomatoes, whole or halved
Handful fresh baby spinach leaves 🍃
Small handful pecans or walnuts, halved and lightly toasted
1 can 125g, tinned sardines in olive oil
Small handful chopped fresh parsley (optional) 🌱
Olive oil
Chilli oil or flakes 🌶
Salt and pepper
Black salt to taste
Method:
Cook the pappardelle as per the pack’s instructions.
Whilst that’s cooking, in another pan, drizzle in some oil and sauté off the garlic and eggplant for about 4-5 mins on a medium heat. Season lightly at this stage.
Add the sardines (together with the olive oil they’re in) and cook for 3-4 mins on a medium heat.
Throw in the cherry tomatoes and spinach leaves. Toss the whole lot around to make sure it’s all well mixed together. Cover and cook for a few mins until the spinach leaves have wilted.
Add the eggplant and sardine mixture to the drained pappardelle (or vice versa). You can add a small glug of olive oil if it seems dry. Adjust the seasoning to taste and mix through thoroughly over a medium heat for a minute.
Divide between two pasta bowls, throw over the nuts, drizzle over some chilli oil/ flakes. Normally, I would have sprinkled over some parsley to serve, but I didn’t have any that day so I skipped this.
I usually am slightly underhanded on the salt during cooking this as I like to sprinkle over some black salt at the end for some extra flavour. Enjoy!
Simple, yet satisfying 😘
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