400g/ 14oz can artichoke hearts, drained and halved
115g/ 4oz/ 1 cup stoned (pitted) black olives
350g/ 12oz dried spaghetti
25g/ 1oz/ 2 tbsp butter
Salt and pepper
Fresh basil sprigs, to garnish
Olive bread to serve
Heat 1 tbsp of the olive oil in a large frying pan. Add the onion, garlic, lemon juice and aubergines and cook over a low heat for 4-5 minutes, until the onion and aubergines are slightly golden brown.
Pour in the passata, season to taste with salt and pepper and stir in the caster sugar and tomato puree. bring to the boil, then simmer, stirring occasionally for 20 mins.
Gently stir in the artichoke hearts and black olives and cook for 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the spaghetti and the remaining oil and cook for 7-8 minutes, until tender but firm to the bite.
Drain the spaghetti thoroughly and toss with butter. transfer the spaghetti to a large serving dish.
Pour the vegetable sauce over the sapghetti, garnish with the sprigs of fresh basil and serve immediately with olive bread.