Aubergine Pappardelle

Aubergine Pappardelle

This is taken to new levels with homemade pasta but it's amazing with dried spaghetti. This is a classic Sicilian dish which is usually called Pasta Alla Norma where traditionally they might use pecorino or ricotta. Sometimes a small splash of vinegar too!

For a greedy 2
1 medium aubergine, cut into 2cm chunks
1 tsp dried oregano
2 tbsp olive oil
salt + pepper

Sauce:
3 tbsp olive oil
400g cherry tomatoes, halved (save vine to flavour)
20g basil, stems finely sliced
1 tsp dried oregano
5 garlic cloves, diced
60g Grana Padano
3-4 tbsp starchy pasta water

Pasta (makes about 350g of pasta):
200g type 00 flour
2 medium eggs + 2 medium yolks
1 tbsp semolina flour for rolling
Follow the method for my tortellini for how to make the dough!

Add aubergine into a baking tray + toss through oregano, salt, pepper + olive oil. Roast for 25-30 mins or until golden + soft in a preheated 190C degree oven. Mix midway through cooking.

Set a large frying pan to a medium heat + add 2 spoons olive oil, tomatoes, basil stems + oregano. Bring to a simmer + cover with a lid with a small gap for 5mins. Then make a gap in the middle + add another spoon oil and garlic. Simmer for 2mins + then close the lid again for another 3mins.

At this point, put your pasta on to cook.

2 mins before the pasta is ready, add 2/3 the fresh basil, aubergine, half the cheese + 2 spoons pasta water to the sauce. Use tongs to add pasta straight to the sauce + toss together, cooking on the hob for 30 secs.

Check the seasoning + serve with leftover basil + cheese on top.