This vegetarian wholemeal pasta dish allows the earthy, fresh flavours of The Mediterranean to come to life, which is perfect for summer. The pasta is both filling and light, and the Organic Spaghetti Rummo acts as a canvas of flavour for the vegetables.

Giving the dish a deep tomato flavour is Greci purée, complemented by a lighter Sugo al Pomodoro as well as fresh cherry tomatoes. Pulped aubergine adds a delightful creamy element, while the black olives and capers bring a pleasant, balancing saltiness and deepen the overall flavour.

We recommend adding a raw extra virgin olive oil to lift the pasta even further. Add shavings of Castelli’s Grana Padano as a perfect finishing touch to this gorgeous, rustic dish. 


Shop ingredients:

  1. Rummo Organic Wholemeal Spaghetti 
  2. Greci Italian Tomato Pure (tomato purée)
  3. Greci sugo al pomodoro (tomato juice)
  4. Cherry tomatoes
  5. Barbera Filtered E.V.O.O. (extra virgin olive oil)
  6. Castelli Grana Wedge (14/16M)
  7. Aubergine
  8. Garlic (roughly chopped)
  9. Black olives
  10. Delicias Lilliput Capers (720G jar)
  11. Basil 
  12. Parsley 



Set the oven to 350 degrees.

Place the whole aubergine, unpeeled, in the oven, and bake it for 40 minutes, or until it is completely soft. Once baked, let the aubergines cool slightly, then use your fingers or a knife to peel the skin off and use a spoon to scoop out the creamy flesh. Set it aside. 

In the meantime, heat some olive oil in a medium saucepan and add the chopped garlic. Once the garlic turns golden, add a small amount of tomato purée and the tomato sauce to the pan. Cover this, and cook it over a medium heat for 30-45 minutes. 

Next bring a pot of water to the boil and add a generous amount of salt. Cook the pasta until al dente. When the pasta is almost ready, add the cherry tomatoes to the pan of tomato sauce and garlic, and cook, uncovered, for a further 5 minutes. Stir in the aubergine pulp, capers and black olives. Adjust salt and pepper as needed. 

Drain the pasta and add it to the tomato sauce. Plate everything up. Then drizzle the Barbera olive oil over the pasta, and add fresh basil, parsley and shavings of Grana Padano. Serve immediately.