Pasta with bonito and aubergine sauce

A delicious first course that requires a bit of care in preparation but will be worth it for the flavour



1 bonito of about 500 g

320g spaghetti or linguine

1 purple aubergine

1 bunch fresh basil

1 tbsp lemon zest

extra virgin olive oil


Peperoncino chili pepper




Fillet, debone, and remove the skin from the bonito.

On a very hot grill cook the aubergine slices. The slices should be thicker than 2 cm.

Once they are cooked, dress with olive oil and place in a blender together with the basil, peperoncino, lemon zest and a pinch of salt. Blend until creamy.

On an oiled pan, sear the bonito filets for about 1 minute, add a pinch of salt, take off the heat, then cover to keep warm.


Cook the pasta according to package directions, then drain and toss in a pan together with the creamed aubergines. Keep a cup of pasta cooking water to the side, as you will need it for the sauce. Serve your spaghetti hot, top with chunks of fish, a few leaves of fresh basil and a dash of peperoncino.


Serves 4.



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