Orange polenta cake
Give your dessert an Italian flavour with this moist and fruity polenta cake
Sicilian aubergine, pine nut & raisin fusilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4-5 tbsp olive oil
- 1 medium red onionfinely sliced
- 2 garlic clovesfinely sliced
- 1 small dried red chillichopped
- handful oreganoor marjoram, roughly chopped
- 2 medium auberginesdiced into 2.5cm/1in cubes
- 50g raisins
- 4 large tomatoeschopped
- 2 tsp tomato purée
- 2 tbsp baby capersrinsed, drained and roughly chopped
- 2-3 tbsp good quality red wine vinegar
- 400g fusilli
- small handful mintroughly chopped
- 50g pine nutstoasted
- aged ricottaor vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve
Nutrition: per serving
- kcal636
- fat23g
- saturates3g
- carbs96g
- sugars21g
- fibre9g
- protein18g
- salt0.56glow
Method
step 1
In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
step 2
Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
step 3
Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.
