Pappardelle with aubergine and artichokes

this is a useful recipe because it uses mainly storecupboard ingredients to make an excellent fast meal. Serve with a big green salad.

Serves 4

250g (9 oz) pappardelle

4 tablespoons olive oil

1 onion, chopped

1 aubergine, diced

3-4 garlic cloves, chopped

1 jar of artichoke hearts

8 sun-dried tomatoes, roughly chopped

2 tablespoons pine nuts

small handful of basil leaves, torn

parmesan cheese, flaked or grated (optional)

put a big saucepan of water on the stove to heat for the pasta. When it comes to the boil add the pasta and cook for about 12 minutes, or according to the directions on the packet, but bite a piece a minute or so before the packet says it will be ready to make sure you get it nice and al dente.

Meanwhile, heat 2 tablespoons of the oil in another pan and add the onion and aubergine. Cover and cook gently for 7 minutes, or until they are very nearly tender, then add the garlic and cook for a further -2 minutes. Drain the artichoke hearts and add to the aubergine mixture, along with the sun-dried tomatoes and capers.

Toast the pine nuts by putting them under a hot grill for a minute or two (watch carefully-they burn very quickly) or stirring them around in a dry saucepan over the heat until they're golden.

When the pasta is ready, drain it in a colander, then return it to the still-hot saucepan. Add the aubergine mixture and season well with salt and freshly ground black pepper. Serve on warmed plates,scattered with pine and some torn bpasil leaves. Serve the parmesan separately, if using.