Ottolenghi Roasted Aubergine and Tomato Sauce Pantry while Calabrian chilies bring bold

while Calabrian chilies bring bold

Salty and citrusy

Silky strands of linguini pair beautifully with butter

Each jar is hand-shaped

coastal feel to any setting - without compromising on practicality

Ottolenghi Roasted Aubergine and Tomato Sauce Pantry while Calabrian chilies bring boldAubergine, charred until smoky and soft, forms the heart of this sauce richer and more complex than a straight tomato base, but just as useful. Ripe tomatoes and garlic round it out, adding depth without competing for attention. Toss it through pasta, layer it into a lasagne, or use it as the base of a moussaka. Finish with crumbled feta or a handful of fresh herbs, and it's ready.