Monday, 10 September 2012

Stracci with Spicy Aubergines, Tomatoes, Basil and Parmesan

From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.

Stracci apparently is pasta that has been ‘scratched’ or cut into pieces any way you like. Not being in the mood to make my own pasta I purchased some fresh lasagne sheets and ‘scratched’ them.

The sauce was a simple one. An eggplant (aubergine) was cut into dice and fried in olive oil with some coriander seeds and some broken up dried red chillies. As the eggplant browned a can of tomatoes was added. A few minutes later some Kalamata olives went in and the cooking continued. When the mixture had thickened to a sauce-like consistency it was seasoned and some red wine vinegar added to taste.

While the sauce continued to cook down, a pot of hot salted water was put on and brought to the boil. The pasta went in and when it was cooked it was added to the sauce. A few basil leaves were added and when served it was topped with some Parmesan cheese.

This simple-to-make Mediterranean-type sauce was one that I must remember for it gives a meal in a few minutes that is really tasty and totally satisfying.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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