September 4, 2009 Leave a comment
Sometimes, only a big plate of pasta will do. You could omit the chilli or the capers if you wanted to. But I wouldn’t. I never used to eat aubergine, imagining I didn’t like it. But I really do.
Serves 2 greedy people.
- small aubergine (about 300-400g), diced into roughly into half inch cubes -don’t get a ruler out or anything, just not big chunks.
- olive oil
- 1 clove garlic, finely chopped
- 1 small red chilli, finely chopped
- 1 tbsp capers, finely chopped
- small glass white wine
- 75g cherry tomatoes, halved
- 1/2 pint passata (although, at a push, a tin of chopped tomatoes will be ok)
- 1 tbsp torn basil leaves thats about 6 or 7
- 100g buffalo mozzarella, chopped
- 25g parmesan cheese, grated plus some for sprinkling
- salt & pepper
- 250g tagliatelle.
This is delicious.
Preheat the oven to gas mark 6. Put the aubergine in a large roasting tin, and sprinkle over a couple of tablespoons of olive oil and a generous amount of salt and freshly milled pepper. Cook in the oven for about 20 minutes.
Heat a large frying pan, and put in another couple of tablespoons of olive oil. Put in the chilli and garlic and stir, for a moment or so. Put in the cherry tomatoes, passata, capers, basil and wine. Simmer this gently for ten minutes – don’t worry if the sauce reduces down a touch. In the meantime, cook your pasta – mine took 7 minutes. When the pasta is cooked, put the aubergines and cheeses into the tomato sauce and stir until the cheese is melted (although I wouldn’t want the mozzarella to melt completely) and the sauce has returned to simmering point. Drain the pasta and serve onto a wam plate with the sauce on top.