Tomato + Aubergine Cassarecce

Directions

1. 1

   Heat a generous amount of olive oil in a pan over a medium heat and fry off the onion and aubergine until sweet and soft, roughly 10-12 minutes. Season well with salt then add the garlic and fry off for a further minute.

2. 2

   Add the tomato puree and chilli flakes and cook for 2 minutes (add a splash of water to loosen if necessary). Then pour in the tomatoes, fill the can 1/3 way with water and pour that in too. Add the vinegar, sugar and most of the basil leaves (reserving some for garnish) then cook for 18-20 minutes until thickened into a deliciously rich sauce.

3. 3

   Meanwhile, cook the pasta in salted water until al dente, then add to the sauce with a generous glug of the pasta water. Add the Parmesan and a splash of good quality olive oil, cracked black pepper and check for salt to taste. Mix vigourously over a low heat until the sauce emulsifies and clings to the pasta.

4. 4

   Serve into bowls and top with half a ball of burrata each. Finish the remaining basil leaves, another drizzle of olive oil and cracked black pepper. Serve with fresh rocket + a squeeze of lemon.