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:

1. Cook the pappardelle as per the pack’s instructions.

2. 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.

3. Add the sardines (together with the olive oil they’re in) and cook for 3-4 mins on a medium heat.

4. 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.

5. 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.

6. 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.

7. 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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