INGREDIENTS :

2 tbsp of Gallo Pure Olive Oil

1 large red onion, chopped

2 cloves of garlic, crushed

1 tbsp of lemon juice

baby eggplants, quartered

28 oz (796 ml) of Unico Plum Tomatoes, sieved

2 tsp of superfine sugar

14 oz of canned Unico Marinated Artichoke Hearts, drained and halved

1 cup of UNICO Medium Pitted Olives

12 oz (375 g) of Unico Spaghetti

Unico Medium Pitted Olives to garnish

salt and pepper

PREPARATION: Heat 1 tablespoon of the oil in a large skillet and gently fry the garlic, onion, lemon juice and eggplants for 4-5 minutes or until lightly browned. Pour in the sieved tomatoes, season with salt and pepper, and add the sugar and tomato paste. Bring to a boil, reduce the heat and simmer for 20 minutes. Gently stir in the artichoke halves and olives and cook for 5 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil, and cook the spaghetti for 8-10 minutes or until the spaghetti is tender, but still firm. Drain well, toss in the remaining olive oil, and season with salt and pepper.

Transfer the spaghetti to a warm serving bowl and top with the vegetable sauce. Garnish with basil sprig and olives and serve with olive bread.

PREPRATION TIME: 55 minutes

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