A new favourite, super easy recipe that is really addictive. We’ve had this about 4 times over the past month or so- thanks Mr Oliver! As this makes enough for 4, we tend to make the whole lot and then it’s good to reheat the sauce with more pasta another day. I’ve not tried freezing it but I can’t see why half the sauce wouldn’t freeze well.
Ingredients (for 4)- 2 Aubergines, dried oregano, 2 jars passata, 3 cloves garlic (or adjust to taste- this is pretty garlicky!), crushed chilli flakes, olive oil, red wine vinegar (we used white wine vinegar and it was fine), salt and pepper, basil (ideally but I forgot to pick some up this week) and parmesan or similar hard cheese to serve.
Chop aubergines by slicing into quarters lengthwise, removing the seedy centres and then slicing into finger sized pieces. Fry these in a good glug of olive oil and a few teaspoons of oregano until soft and golden, then remove from the pan.
Whilst the aubergines are cooking, get the pasta going. We tend to eat this with spaghetti, but go for whatever you prefer. This spaghetti measurer is a revelation– perfect portions every time.
Add a little more oil, fry the chopped garlic (I pureed mine on one of these. Add the passata, dried chilli and a splash of red wine vinegar. Simmer. Add the cooked aubergines back to the pan and heat through. Season and add the torn basil once heated.
Once the pasta is cooked, drain and mix through the sauce. Serve with grated cheese of your choice. I’ve gone for a hard goat’s cheese here, but parmesan, pecorino or cheddar would also be good. Enjoy with a good glass of wine.
Recipe adapted from Jamie’s Italy- yet to try a recipe from this book that isn’t easy to follow and delicious.