One of my lasting memories of Sicily was the classic sugo alla Norma (tomato and aubergine sauce). This is my version.
Preparation time: 10 minutes
Cooking time: 6¼–8¼ hours
Serves 4
Vegetarian
1 tbsp olive oil, plus extra to serve
1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
1 green pepper, deseeded and cut into 2cm (¾in) chunks
2 large aubergines, about 450g (1lb), trimmed and cut into 2cm (¾in) chunks
1 x 400g (14oz) tin chopped tomatoes
1 tbsp baby capers, rinsed and drained
100ml (3½fl oz) red wine
1 tsp dried oregano
Sea salt and freshly ground black pepper
150–200g (5–7oz) freshly cooked penne pasta
A large handful of fresh basil leaves
Ricotta cheese, to serve (optional)
Warm a large frying pan over a high heat. When hot, add the olive oil, onion and garlic and cook for 5 minutes or until softened but not coloured. Transfer to the slow cooker dish.
Stir the pepper and aubergine chunks into the slow cooker dish with the tomatoes, capers, wine, oregano and seasoning to taste. Cover with the lid and cook for 6–8 hours or until rich and thick.
Taste and add more seasoning if necessary, and drizzle with extra olive oil to taste. Add the cooked drained pasta to the slow cooker dish and mix well. Scatter with the basil leaves and serve with plenty of ricotta (if using) and freshly ground black pepper.
I ALSO LIKE...
to make this dish and then spoon it into a baking dish, before topping with lots of ricotta and Parmesan cheese and baking in an oven preheated to 190°C (375°F), Gas mark 5, until golden and crisp.
PUMPKIN AND PARMESAN PASTA SAUCE
This creamy pasta sauce is so easy and economical to make. I love it tossed through pasta, but it also works well as a side dish.
Preparation time: 10 minutes
Cooking time: 3–4 hours, plus cooking the pasta
Serves 4
1 orange-fleshed pumpkin or butternut squash, peeled, deseeded and diced into 2cm (¾in) chunks
1 onion, peeled and finely diced
1 red chilli, deseeded and finely diced
1 garlic clove, peeled and crushed
2 tbsp olive oil
¼ tsp ground nutmeg, plus extra to taste
Sea salt and freshly ground black and white pepper
2 tbsp double cream
3 tbsp freshly grated Parmesan cheese
100ml (3½fl oz) hot vegetable stock
350–400g (12–14oz) penne pasta
1 tbsp roughly chopped fresh flat-leaf parsley leaves
Place the pumpkin or squash, onion, chilli, garlic and olive oil into the slow cooker dish together with the nutmeg and some salt and white pepper. Cover with the lid and cook on low for 3–4 hours or until softened.
Place the contents of the slow cooker dish into a food processor, add the cream and two-thirds of the Parmesan cheese and blitz until smooth, gradually drizzling in the hot stock as the motor is running. Season to taste and add more nutmeg if required.
Meanwhile, cook and drain the pasta according to the instructions on the packet. Toss the sauce with the hot pasta and sprinkle over the remaining Parmesan cheese and the chopped parsley. Serve with plenty of freshly ground black pepper.
I ALSO LIKE...
to vary this recipe to make a risotto. Cook the pumpkin to the end of paragraph 1, add 350g (12oz) risotto rice and 1.5 litres (2½ pints) vegetable stock, cover and cook on low for 1½–2 hours, without stirring or uncovering, until tender.
MARINARA TOMATO AND SEAFOOD PASTA SAUCE
This easy sauce is a great store-cupboard standby in our house as I usually have prawns or mixed seafood in the freezer and always have a cupboard full of the other ingredients. Always defrost the seafood thoroughly before using.
Preparation time: 5 minutes
Cooking time: 8½–12½ hours
Serves 4
2 x 400g (14oz) tins chopped tomatoes
1 small onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tsp sea salt
1 tbsp caster sugar
100ml (3½fl oz) white wine
60ml (2fl oz) extra virgin olive oil
400g (14oz) mixed cooked seafood
Freshly cooked pasta, to serve
Fresh basil leaves, to serve
Place the tomatoes, onion, garlic, salt, sugar and wine in the slow cooker dish. Drizzle over half of the olive oil and mix well. Cover with the lid and cook on low for 8–12 hours or until rich and thick.
Increase the heat to high, stir in the seafood, cover again and cook for a further 30 minutes or until piping hot.
Taste and add more seasoning if necessary, and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta, such as spaghetti or tagliatelle, then sprinkle over basil leaves to serve.
I ALSO LIKE...
to add a whole dried chilli to the sauce at the start of cooking for a spicy kick..
PRESERVED LEMON AND PINE NUT QUINOA WITH SUN-DRIED TOMATO SAUCE
Quinoa (pronounced keen-wah) is a grain from South America now widely available in supermarkets. It is not dissimilar in texture to couscous and has an appealing nutty flavour.
Preparation time: 10 minutes
Cooking time: 3 hours, plus cooking the pasta
Serves 4
Vegetarian
6 preserved lemons (see here)
1 large onion, peeled, halved and cut into 1cm (½in) wedges
1 red chilli, deseeded and finely chopped
1 tbsp olive oil
1 tsp golden caster sugar
Sea salt and freshly ground black pepper
200g (7oz) quinoa