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Tomato & Chilli Courgetti with Aubergine

Tomato & Chilli Courgetti with Aubergine

Smoky roasted aubergine takes centre stage in this dish, enhanced by the sweet, spicy notes of Sacla' Arrabbiata Tomato and Chilli Sauce. Courgetti is a no-carb alternative to pasta, but swap it for spaghetti if you're in a pasta mood.
Profile Serves: 2
Icon/Time On the table in: 25 mins
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Buon Appetito


  • 2 tbsp. olive oil
  • 2 aubergines, cubed
  • Salt & black pepper to taste
  • 4-5 spiralized courgettes (courgetti)
  • Half a jar of Sacla' Arrabbiata 980g Tomato and Chilli Sauce
  • Freshly shaved Parmesan to serve


  1. Preheat the oven to 200°C/180°C fan. Add the aubergine to a roasting tin, toss with the oil, season well and place in the oven to cook for about 15-20 minutes until just beginning to brown.
  2. Steam the courgetti for a few minutes until tender, being careful not to overcook. Drain well if needed and put to one side.
  3. Add the Tomato and Chilli Sauce and aubergine pieces to the courgetti and mix together.
  4. Top with the fresh Parmesan to serve.
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