Spicy Roast Pepper Pasta with Russians & Aubergine


Covered in smoked Russians, roasted peppers and golden aubergines, this pasta is simply heartwarming deliciousness.


Eskort Smoked Russians

2 red peppers

2 aubergines, diced

60ml (¼c) avo oil

1 red onion, cut into quarters

1 garlic clove, chopped

1 red chilli, chopped

500ml (2c) penne pasta, cooked

410g (1 can) tomato purée

salt and freshly ground pepper

250ml (1c) fresh basil, torn


  • Preheat the oven to 180°C.
  • Roast the peppers in the oven until charred.
  • Transfer the peppers to foil, allow to cool slightly then peel.
  • Salt the diced aubergine, leave to sweat, wipe with kitchen paper and dress with the avo oil.
  • In a frying pan over high heat, fry the red onion with the garlic and aubergine until golden.
  • Add the chilli and sliced Russians.
  • Add the pasta and tomato purée and season with salt and pepper.
  • Serve the pasta with the basil.

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