Recipe submitted by: @mellsnosh
This Sicilian pasta dish is a classic, simple, and incredibly satisfying midweek treat that feels like a great big hug in a bowl! The aubergine has an amazing texture, while the capers and pecorino add a lovely saltiness to the sweet tomato sauce, and the chilli flakes give it a nice warmth!
Ingredients
- Aubergine
- Garlic
- Fresh basil
- Dried oregano
- Dried chilli flakes
- Olive oil
- Capers
- Red wine vinegar
- Tin of good quality plum tomatoes
- Girandole pasta
- Pecorino cheese
Method
- Chop the aubergine and place it in a colander. Sprinkle with salt to draw out the moisture, and set aside for 15 minutes.
- Rinse the aubergine and add it to a frying pan with olive oil, oregano, chilli flakes, and salt. Fry for 10 minutes until golden.
- Add the garlic, capers, and basil stalks to the pan and cook for a few more minutes.
- Stir in the red wine vinegar and tomatoes, then simmer for 20 minutes.
- Cook the pasta in salted water, saving some of the pasta water.
- Add a little pasta water to the sauce, mix together, and serve.
- Garnish with pecorino cheese and basil leaves.
