bucatini with vegetables, pancetta, pesto and mozzarella

Ingredients

•  100ml olive oil 
• 1 large aubergine, cut into 1cm cubes 
• 1 large courgette, cut into 1cm cubes 
• 2 medium red onions, peeled and finely sliced 
• 150g diced pancetta 
• 2 x 400g tins of cherry tomatoes 
• 2 tbsp fresh or shop-bought basil pesto 
• 500g dried bucatini 
• 2 x 125g balls of mozzarella, drained and cut into small cubes 
• Salt and freshly ground black pepper 

 Method

•  Heat the oil in a large frying pan over a medium heat. Add the aubergine and courgette and some salt and fry for 7 – 8 minutes. 
• Add the onions and pancetta and fry for 8 minutes. Stir in the tomatoes and pesto. Simmer for 15 minutes, stirring occasionally. 
• Season with salt and pepper and set aside. 
•  Cook the pasta in a large pan of boiling, salted water until al dente. Drain the pasta thoroughly and tip it into the sauce. Stir to combine. 
•  Return the pan to a low heat. Add the mozzarella and stir until it starts to melt and go stringy. Serve immediately.