1 250g packet San Remo Pulse Pasta
3 tbsp extra virgin olive oil
2 small brown onions, finely diced
4 garlic cloves, finely chopped
2 sprigs of thyme, finely chopped
2 chorizo sausages, sliced
½ cup pine nuts, roasted
1 large eggplant, diced
1 x 400g tin of cherry tomatoes
2 tbsp pasta water
½ bunch of basil, torn
½ cup toasted pine nuts
½ cup grated parmesan
Salt and pepper
Cook pasta according to packet directions.
In a large pan, heat extra virgin olive oil on medium heat. Add onion, garlic, thyme and chorizo and cook for 3 minutes.
Next, add the eggplant to the pan and sauté for 5 minutes or until tender.
Add the tomatoes and squash them down with the back of a wooden spoon. Stir to combine and add a ladleful of the pasta cooking water to bring everything together. Season with salt and pepper.
Add the basil and pine nuts. Finally strain the pasta and toss through the sauce.
Serve with grated parmesan.