Pasta Louisa

Why Pasta Louisa? Who is or was Louisa? I have no idea, but she invented or at the least gave her name to a very simple, easy and tasty pasta dish. Thank you, Louisa, whoever, wherever, whenever you are or were.

 

Ingredients.

1 aubergine, sliced.

Salt.

½ cup olive oil.

3 cloves garlic, peeled and sliced.

1 tblsp Thai sweet chilli sauce.

2 tblsp tomato paste.

1 tblsp fig vincotto.

1 400g can crushed tomato.

Salt to taste.

1 cup chopped basil.

1 cup dried penne pasta.

 

Method.

Rub salt over both sides of the aubergine slices, place on a rack and allow to sit for twenty minutes. Rinse well, dice and reserve. Heat the oil in a deep pan over a medium to high heat fry the aubergine until golden. Remove, drain and keep warm. Sprinkle the garlic into the pan and fry until golden.

Add the chilli, tomato paste and tomato pulp to the pan, bring to the boil, cover and simmer gently for 10-15 minutes. Add salt if required. While this is happening, bring salted water to the boil and cook the penne until al dente. Add the basil [leaving a little for garnish], aubergine and cooked, drained pasta. Stir well and simmer for another minute or two. Garnish with the reserved basil and serve immediately.

 

Serve with: A crisp salad on the side.

 

Serves: 2.

 

 

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