Inspired by a pizza from Ciao Ciao we were addicted to for a while called “Casareccia”
Ingredients
- Fusilli or other “short” pasta
- Tomato passata or tined diced tomatoes
- Feta (150-200g)
- 1 red onion
- Minced lamb meat (400-500g)
- 1 large or 2 small aubergines
- thyme or basil (frozen or fresh)
- garlic, grated (optional)
- rocket (ruccola, optional)
- olive oil
What to do
- Chop the onion finely
- Peel and dice the aubergine
- Fry the onion on low heat in a little olive oil
- Add the aubergine, add some salt, wait until slightly softened
- Add the minced lamb, raise the heat to medium, brown (evaporate the water if needed)
- Add tomato passata
- Add grated garlic (if using)
- Cook on medium heat for 5-10 minutes until reduced
- Add thyme or basil (reserve a few fresh leaves for decoration)
- Cook the pasta as per instructions, minus 2 minutes
- Meanwhile, chop the feta in small dice (see photo)
- When cooked, reserve some of the cooking water, drain pasta and add to the sauce
- Cook the pasta with the sauce for 1-2 minutes, adding the reserved cooking water if needed
- Add the feta, reserved basil or thyme and rocket, if using
- Serve hot and stir just before serving