Fan Fave: Cherry Tomato Spaghetti

with Feta, Roasted Eggplant and Zucchini

1½ tbs olive oil

1 tbs red wine vinegar

1 tsp sugar

oven tray

baking paper

medium saucepan

medium deep frypan with lid

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Bring a medium saucepan of salted water to the boil for the spaghetti. Quarter the eggplant lengthwise. Halve the zucchini lengthwise. Put the eggplant and zucchini on the lined tray. Brush or drizzle with 2 tsp olive oil and season with salt. Roast for 25 mins or until tender.

Meanwhile, crush or finely chop the garlic. Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the garlic, stirring, for 30 secs. Stir in the tomatoes, Tuscan seasoning, 1 tbs red wine vinegar and 1 tsp sugar and season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, covered, for 15 mins to develop the flavour.

While the tomatoes are simmering, cook three-quarters of the spaghetti* (see Did you know?) in the pan of boiling water for 12 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the spaghetti.

Coarsely chop the zucchini and half the eggplant. Scoop out the flesh from the remaining eggplant, discarding the skin. Add the zucchini and eggplant to the tomato mixture and gently stir to combine. Add the reserved cooking water, increase the heat to medium-high and cook, stirring occasionally, for a further 2-3 mins until the sauce is slightly thickened.

Add the spaghetti and spinach to the sauce and toss until combined and warmed through. Taste, then season with salt and pepper. Divide the cherry tomato spaghetti among bowls, crumble over the feta and enjoy!

Wondering why we only use three-quarters of the spaghetti? Our dietitian recommends this amount so that portion sizes adhere to healthy eating guidelines. This recipe makes the perfect quantity of sauce for this amount of spaghetti.