Preheat the oven to 220°C (fan oven), Gas mark 9.

Lightly grease a large ovenproof dish or roasting tin with Bertolli with Butter and set aside.

Slice the aubergines lengthways into strips, cut into small cubes.

Toss in a bit of olive oil, salt and chilli flakes and place in the prepared tin.

Dot around a few spoonfuls of the Bertolli and Butter spread.

Roast in the oven for about 15- 20 minutes until softened.

Melt Bertolli with Butter in a large frying pan on a medium heat and sweat onion and chilli for a couple of minutes.

Stir in olives and continue to cook for a minute.

Add tomato passata or canned tomatoes.

Season with salt and leave to cook on a medium to low heat for 15 minutes but the longer you leave it the more intense the flavour. If you use canned tomatoes, cook it until the tomatoes fall apart. .

Meanwhile, place a large saucepan of salted water on the heat, bring to the boil and cook the fussilli until “al dente". I usually cook it about 1 minute less than the pack instructions as you still need to toss it in the sauce and it will cook further.

While the pasta is cooking, add the roasted aubergine cubes and basil to the tomato sauce and continue to cook for 10 minutes.

Drain the pasta, add to the sauce, toss well with a little of the cooking water to make a little sauce.

Remove from the heat and serve immediately with a generous grating of Parmesan or Ricotta Salata if you can get some.