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  • 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


  1. 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.
  2. 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.
  3. Add Flavorings:

    • Stir in the finely chopped garlic, harissa, and smoked paprika. Cook for about 2 minutes until the mixture is fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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!


  • The sauce can be made ahead and stored in the refrigerator. Use it as a base for other dishes for added convenience and flavor.


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