Smoky Aubergine Orecchiette With ‘Nduja Tomato Sauce Recipe
Aubergines are at their best in the summer months – as is outdoor cooking – so try tossing aubergine slices in a fragrant sweet and sour marinade made from honey, sherry vinegar and garlic, then grilling on the barbecue until charred and smoky.
- 400g of orecchiette
- 40g of Parmesan, finely grated, plus extra to serve
- panko breadcrumbs, toasted, to serve
- basil leaves, to serve
- 100g of 'nduja
- 2 shallots, finely chopped
- 4 garlic cloves, finely grated
- 2 tbsp of tomato purée
- 2 400g tins of plum tomatoes
- 4 tbsp of olive oil, plus extra to serve
- 1 tbsp of honey
- 1 tbsp of sherry vinegar
- 3 garlic cloves, finely grated
- 2 aubergines, cut into 2cm-thick discs
- For the ‘nduja tomato sauce, preheat a large frying pan over a medium-low heat. Fry the ‘nduja until the fat starts to render, then add the shallots with a pinch of salt and cook gently for 10 minutes until soft and translucent, stirring occasionally
- Add the garlic and cook for another minute. Stir in the tomato purée and cook for 2 minutes, then add in the tomatoes, breaking them up with a wooden spoon. Season with a pinch of salt and pepper and leave to gently simmer until all the other elements of the dish are ready (you could take the sauce outside and continue to cook it on the indirect side of the barbecue whilst you cook the aubergines, if you prefer – just make sure to use a cast-iron pan or stainless steel grill pan that you don’t mind putting on the barbecue)
- Meanwhile, in a large bowl, mix together the olive oil, honey, sherry vinegar and garlic with a pinch of salt and pepper. Toss the aubergine discs in the marinade and set aside
- Set up a barbecue for direct grilling. Grill the aubergine discs for 10 minutes (lid on if you have one) until charred, smoky and tender, turning halfway. Transfer to a board and chop into quarters. Set aside
- Bring a large saucepan of salted water to the boil, and cook the orecchiette until al dente. Drain and reserve a cup of pasta water
- Add the pasta to the ‘nduja tomato sauce and stir to coat, adding a splash of reserved pasta water if needed to create a silky sauce consistency. Fold through the smoky aubergine and Parmesan and toss until hot through
- Divide the pasta between bowls and finish with extra Parmesan, the panko breadcrumbs, basil leaves and a final drizzle of olive oil
Served with a spicy, slow-cooked ‘nduja tomato sauce with orecchiette, this dish is rich and incredibly satisfying. Note: For added smokiness, experiment with adding either a chunk of wood or a handful of wood chips onto the hot coals or above the burners on a gas barbecue.
This will impart even more smoky flavour into the aubergines. If using wood chips, soak them in water for 30 minutes to help them last longer.
Add the garlic and cook for another minute. Stir in the tomato purée and cook for 2 minutes, then add in the tomatoes, breaking them up with a wooden spoon. Season with a pinch of salt and pepper and leave to gently simmer until all the other elements of the dish are ready (you could take the sauce outside and continue to cook it on the indirect side of the barbecue whilst you cook the aubergines, if you prefer – just make sure to use a cast-iron pan or stainless steel grill pan that you don’t mind putting on the barbecue)
Meanwhile, in a large bowl, mix together the olive oil, honey, sherry vinegar and garlic with a pinch of salt and pepper. Toss the aubergine discs in the marinade and set aside Set up a barbecue for direct grilling.
Grill the aubergine discs for 10 minutes (lid on if you have one) until charred, smoky and tender, turning halfway. Transfer to a board and chop into quarters.
Set aside Add the pasta to the ‘nduja tomato sauce and stir to coat, adding a splash of reserved pasta water if needed to create a silky sauce consistency.
Fold through the smoky aubergine and Parmesan and toss until hot through Divide the pasta between bowls and finish with extra Parmesan, the panko breadcrumbs, basil leaves and a final drizzle of olive oil