Spaghetti Diavola al Zucchini

Ingredients:

• 2 tsp 71 Flavours Peperencino
• 1 large onion
• 5 cloves of garlic (whole)
• 1 medium sized aubergine (diced)
• 1 medium courgette (diced)
• 2 ripe Italian tomatoes(diced)
• A handful of basil
• 100g grated parmesan

Preparation:

Boil the spaghetti in salted water for 9 minutes until al dente. While the pasta is boiling, add olive oil and the garlic cloves and fry gently until golden brown. Add the chopped onions and fry until they soften, then add the diced aubergine, courgettes and tomatoes. Drain the pasta and keep one cup of pasta water aside. Add the pasta to the cooked vegetables and add more pasta water and olive oil for consistency. Add the basil and parmesan before serving. Your guests can add more peperencino according to their taste.