Aubergine and Anchovy Pasta

1. 1

   Sprinkle the cubed aubergines with salt and leave them to drain.

2. 2

   Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you're using it.

3. 3

   Now open the tin of anchovies, and chuck them and their oil into a small saucepan.

4. 4

   Heat them through, and mash them with a fork.

5. 5

   Stir in the flour, and heat for 1 minute.

6. 6

   Add the milk, stirring all the time.

7. 7

   Then pour this thick sauce into the tomatoes and aubergines, mixing it up.

8. 8

   Put the saucepan uncovered into the oven for 30 minutes.

9. 9

   Serve with industrial amounts of pasta.

* Per serving · 4 servings · Values may vary.

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