Sicilian aubergine fusilli

Once I find a dish I like I can eat it every week. For months on end. Exciting right? But that doesn't mean that I don't like to break the self imposed routine and cook something I never tried before. Most of the time I go for weird combinations, ingredients I would never dream of pairing with each other. Sometimes it's worth the risk, sometimes not (my husband's face says it all :) 

When I came across Thomasina Miers' recipe I was intrigued. Raisins and pasta? Raisins, capers and pasta?! That sounded weird. So of course I decided to make it and I'm happy to report it's delicious! There's a little sharpness coming from the vinegar (I'm not a huge fan so I reduced the quantity), sweetness from raisins, saltiness from capers and a bit of acidity from tomatoes. Try this if you're stuck in a rut and are tired of more traditional pasta dishes - you'll be pleasantly surprised!

To make enough for two you'll need:

fusilli pasta (3-4 large handfuls)

1 aubergine, cubed

1 red onion, finely chopped

1 clove of garlic, finely chopped or minced

1 small red chilli, finely chopped

1 tin of chopped tomatoes

1 tbsp tomato puree

1 tbsp capers

2 tsp red wine vinegar

50 g raisins

half a container ricotta cheese

2 handfuls of pine nuts, toasted in a dry pan

1 tbsp dried oregano

salt, pepper

few mint leaves, finely chopped

olive oil

Finely chop onion, garlic and a deseeded chilli, then start frying in a large pan with 2 tbsps olive oil.

Chop aubergine into discs, then cubes and add to the frying pan. Fry on medium heat until aubergine softens - about 5 minutes. Add salt, pepper and oregano.

In a separate pan, fry raisins with a teaspoon of oil on low heat until they puff up, then add to the aubergine/onion mix with puree and tomatoes. Cook on a medium heat for about 10-15 minutes so that all the flavours come together, then add capers and red wine vinegar.

While the sauce is bubbling away cook pasta in plenty of salted boiling water, then drain and toss with the aubergine sauce until nicely covered.

Serve sprinkled with mint, pine nuts and dollops of ricotta. Yum.

Courgette & chorizo pasta

I don't think I've ever met anyone who doesn't like pasta. What's not to like? Humble and filling, it goes well with so many ingredients. It's a staple in my kitchen. And sure, spaghetti bolognese, carbonara or pasta and meatballs are all good, but sometimes you just want something a bit different. Something that strikes a perfect balance between healthy and a bit naughty, comforting, yet light. It can be done! Oh, wait. It needs to be simple and fuss free as well - no one wants to slave over a pasta dish right? This simple pasta with chorizo and courgettes meets all the criteria. You've got chorizo for flavour and courgette for texture. Let's not waste more time talking and start cooking, shall we?

To make enough for two you'll need:

100 g chorizo, sliced thinly

1-2 courgettes, cubed

1 red onion, chopped

1 tin of chopped tomatoes

1-2 cloves of garlic, finely chopped

pasta - spaghetti, penne or fussili - enough for 2

olive oil

salt and pepper

freshly grated parmesan, to serve

Start off by boiling water for pasta. While the water is boiling, chop onions, garlic, courgettes and chorizo. Heat a teaspoon of oil in a big pan and fry chorizo for 5 minutes. 

Set it aside and pop garlic, onions and courgettes into the same pan. Fry on a medium heat for 5-7 minutes until softened. 

The water in the pot should be boiling now - add the pasta and cover with a lid. 

Add tomatoes and chorizo to the veggies in the pan, season and stir. Cook on medium heat for 5-7 minutes or until the sauce reduces a bit.

Drain pasta and spoon over the sauce. Finish with some freshly grated parmesan cheese. Simples.

 Buon apetito!