by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Cook the pasta according to packet directions, in the meantime start the sauce.
Heat about 2 tbsp olive oil in a large pan, then add the chopped onions, pancetta and aubergines. Sauté until the pancetta starts browning and the aubergines have softened.
Add the walnuts, cherry tomatoes and parsley to the pan, stir well and leave for a few minutes until the walnuts toast and the tomatoes soften slightly.
Pour in the fresh cream and leave until it reduces slightly. At this point add some more parsley, the rucola and season with salt and pepper.
Toss the spaghetti into the pan and mix well with the sauce. Serve immediately.