Spaghetti with Soy & Tomato Sauce

Bring the water for the pasta to the boil in a large pan with 1 to 2 tsp. soy sauce and oil. Pluck the herbs and chop them finely with the chilli pepper and the garlic. Wash and dice the aubergine. Cut the butter into cubes. Sauté the herb and garlic mixture in a pan with 2 tbsp. olive oil for 3 to 4 minutes, then add 50 ml soy sauce. While the mixture is in the pan, wash the tomatoes and remove their stems. Chop the tomatoes into large pieces, add them to the herbs in the pan and simmer at a medium heat. Put the pasta into the boiling water and cook according to the instructions on the pack until they are 'al dente'. After a few minutes, add a little of the pasta water to the tomato sauce to prevent it from becoming too thick. While the spaghetti is cooking, fry the diced aubergine in a coated pan until crispy, turning regularly, and salt lightly. Drain the pasta but do not run under cold water. Instead, mix it with the sauce and butter on the stove-top straight away and then arrange on serving plates. Sprinkle the diced aubergine on top before serving.

Tip:
This pasta recipe is easy to vary and it tastes delicious whatever ingredients you use. You can make it with your favourite vegetables, scampi or different herbs. Of course, it always tastes good with grated parmesan.