LYNTON'S NOT ALLA NORMA
2 tbsp extra virgin olive oil
San Remo No 18 Penne
300 g Scamorza cheese , grated
1 punnet vine ripened cherry tomatoes
Eggplant, diced into 3cm pieces
4 garlic cloves, whole and bruised
1 cup passata
1/2 cup Windy Peak Sauvignon Blanc
Salt & pepper, to taste
Fresh basil leaves, picked, to serve
Add oil to a medium large frypan and slowly bring up to medium heat. Add the tomatoes and garlic cloves and cook until the tomatoes begin to blister and split.
Once the tomatoes have split, deglaze the pan with the good quality white wine, and allow the alcohol to evaporate and the tomato juice and wine to combine and reduce down.
Add the passata and season with black pepper, reduce the heat to medium and cook down for 10 minutes or until the tomatoes have collapsed.
In the mean time, cook the pasta in well salted water as per the packet instructions.
Add the eggplant into the tomato sauce and cook for ...
Spoon the pasta directly into the tomato sauce bringing some water with it, to help thicken the final sauce.
Check the seasoning and adjust, as per your palette, with salt, oil and pepper.
Add the grated Scamorza cheese and garnish with freshly torn basil leaves.
De Bortoli Windy Peak Pinot Noir (2015)
Supple feel, gentle tannin, strawberry and cherry fruit flavours, textural, elegant, soft tannins.
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