A great use of ripe summer tomatoes.

Dice up one medium aubergine and shallow fry in rapeseed oil till soft and golden. Set aside.

Meanwhile, slowly bring a large pot of water up to a boil, and then keep warm till ready to cook the pasta.

Next, add a good glug of olive oil to a large, deep pan, add 3 garlic cloves finely chopped, and stir till fragrant (about 30 seconds). Add a combo of 2 large, ripe, chopped fresh tomatoes and 1 tin of cherry tomatoes (adjust the balance between fresh and canned depending on the season). Stir and simmer. 

Meanwhile, cook 200-250g spaghetti in the pot of boiling water according to packet instructions.

Just before the pasta is done, season the sauce with sea salt and pepper.

Drain the pasta and add to the sauce, along with a generous grating of ricotta salata (or substitute with fresh ricotta), and a drizzle of olive oil. Toss well before serving along with some grated parmesan.

Optional: garnish with small basil leaves.

Serves 2.