Squid Ink Spaghetti with Blistered Vine Tomato, Chargrilled Asparagus on a rich Tomato and Aubergine Sauce
Recipe
Ingredients
(for 4 servings)
• 200 g Asparagus Spears
• 2 cans of diced tomatoes
• 500 g Durum Wheat Squid Ink Spaghetti
• 1 Aubergine
• 1 onion, diced
• 2 tbsp olive oil
• salt, to taste
• pepper, to taste
• 1 cup grated parmesan cheese
Preparation
Generously coat the cherry tomatoes and asparagus in olive oil and season with black pepper and salt.
In a searing hot pan, blister the cherry tomatoes and asparagus.
In an oven dish, place 2cm slices of aubergine onto a baking tray and bake till soft at 180 degrees.
Add a whole diced onion to a pan and brown.
Add the two cans of diced tomatoes and reduce by a third.
Add the aubergine when cooked and then cook for 10 minutes.
Add mixture to a blender and pulse until smooth.
In a separate pot, boil the squid ink die cut pasta until al dente.
Serve with grated Parmesan and generous amounts of black pepper.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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