Ingredients: Olive oil 1 white onion, finely chopped 2 large garlic cloves, finely chopped 2 tbsp Med Cuisine Harissa 1 tsp smoked paprika 400g canned chopped tomatoes 1 tsp vegetable bouillon 1 small aubergine, diced small 250g fusilli pasta Fresh basil leaves, for serving Grated Parmesan or vegan cheese (optional), for garnish Instructions: Prepare the Pasta: Fill a medium pot with water, season with salt, and bring to a boil over high heat. This will be used for cooking the pasta. Start the Sauce: Heat a medium pot over medium heat and add some olive oil. Once hot, add the finely chopped onion with a pinch of salt and pepper, and sauté until translucent. Add Flavorings: Stir in the finely chopped garlic, harissa, and smoked paprika. Cook for about 2 minutes until the mixture is fragrant. Cook the Sauce: Mix in the chopped tomatoes, fill the empty tomato tin with water and add to the pot. Stir in the vegetable bouillon and diced aubergine. Bring the mixture to a simmer, then reduce the heat, cover, and let cook for about 20 minutes. The sauce should thicken and develop a shiny appearance. Cook the Pasta: While the sauce simmers, cook the fusilli pasta in the boiling water according to the package directions until al dente. Before draining, reserve some pasta cooking water. Combine Pasta and Sauce: Drain the pasta and add it to the sauce. Toss well to coat, adding reserved pasta water as needed to achieve a silky consistency. Adjust the seasoning with salt, pepper, and a few drops of lemon juice. Serve: Tear some fresh basil leaves and stir them into the pasta. Garnish with more basil on top. If desired, sprinkle with grated Parmesan or vegan cheese. Serve hot and enjoy! Note: The sauce can be made ahead and stored in the refrigerator. Use it as a base for other dishes for added convenience and flavor.
