This summer pasta is light and delicious, ideal for lazy Sunday lunches


  • 1 packet bacon
  • 1T olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 large aubergine, chopped into cubes
  • 1 tin whole peeled tomatoes
  • 1 bunch oregano, chopped
  • 1 chilli, deseeded and
  • chopped (optional)
  • 500g spaghetti


  • Parmesan shavings
  • rocket leaves
  • 1 bunch fresh basil, chopped


  1. Fry the bacon in the olive oil. Once it’s crispy, remove and set aside.
  2. Add the chopped onion and garlic to the pan and fry.
  3. Add the aubergine, tomatoes and oregano and fry for a few more minutes. Add one chilli if you like it hot.
  4. Cut the bacon into bite-size pieces, stir it into the sauce and simmer for 10 minutes.
  5. While the sauce is cooking, boil the pasta until al dente.
  6. Serve the pasta topped with the sauce, Parmesan shavings and fresh herbs.

COOK’S TIP: All the ingredients can also be placed in separate dishes, and except for the fried bacon, served cold, so guests can choose their own toppings.

(Serves 4)