The Food Diaries

Trofie pasta with pesto and aubergine

Finely cube a small aubergine and place in a hot pan with a drizzle of olive oil. Fry till crisp and golden. Meanwhile, bring a pot of water to a boil and add 180g trofie pasta (or other small pasta shape). Cook according to packet instructions.

Drain the pasta, setting aside a cup of the cooking water. Add the pasta to the aubergine, add a few heaping tablespoons of good quality fresh pesto, stir in enough of the cooking water to create a thick sauce. Add a good sprinkling of grated parmesan, season with sea salt and pepper and stir.

Serve with a drizzle of olive oil and a scattering of little basil leaves.

Serves 2.

Seashell pasta with a Sicilian pesto - from Jamie’s 30-minute meals

Not surprisingly, various attempts at recreating Jamie’s 30 meals in his latest TV series has proven next to impossible. I stuck to just one of his dishes (instead of four) and did manage a decent meal in just 15 minutes. See recipe below (which I’ve adapted somewhat).

First, bring a pot of water to the boil. In the meantime, using a food processor, pulse together 100g almonds (blanched or not), 2 peeled cloves of garlic, and 1-2 whole red chillies (stems removed). Now add and pulse 1 large bunch basil (reserve a few leaves to be used for the garnish), 4 anchovy fillets, and 200g canned chopped tomatoes (in the summertime you can substitute with 300g cherry tomatoes), and a glug of olive oil. Season with a little sea salt.

Cook the seashell pasta (100g per person up to 500g) till al dente. Drain, reserving a cupful of the cooking water. Return to the pot, add some of the pesto to taste (or all if preparing for 4-5 people). Stir in a little of the cooking water to ensure the pasta isn’t too dry. Add the grated rind of 1 lemon and some grated parmesan.

Serve in individual pasta bowls with a garnish of small basil leaves, a drizzle of olive oil, and (in the summer) some halved cherry tomatoes.