Spaghetti Della Mamma
Spaghetti Della Mamma
3 - 4 people
45 minutes
15 minutes
Who doesn’t love pasta? In this recipe we use seasonal eggplant with our Salsa Della Mamma to create a flavorful, hearty, and easy to make dish that will become your new go-to pasta recipe!
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Ingredients and Method
Ingredients
- 2 Eggplants
- 6 tbsp Basil Olive Oil
- Tomato Pulp Vinegar
- 3 sprigs Fresh Oregano
- 1 clove Garlic
- 1 bottle Salsa Della Mamma
- 1/2 Ciabatta
- 4 tbsp Pesto Della Mamma Ricotta
- 400 g Spaghetti
- Black Pepper
- Sea Salt
Method
- Dice the eggplant, then sprinkle liberally with sea salt. Heat 3 tbsp of olive oil in a pan and fry the eggplant. Add the Salsa della Mamma and two sprigs of fresh oregano (whole). Season with black pepper and bring to the boil. Allow to simmer for 30 minutes, stirring thoroughly every five minutes.
- In the meantime, make crumbs from the ciabatta using a food processor or coarse grater. Heat 3 tbsp of olive oil with a clove of garlic in it, then add and fry the breadcrumbs until golden brown on low heat. This mixture is known as pangrattato and is sprinkled onto pasta in southern Italy instead of Parmesan cheese.
- Cook the Spaghetti according to the instructions on the pack.
- Spoon the pasta into the tomato and eggplant sauce, adding the Pesto della Mamma Ricotta. Stir thoroughly, then remove the sprigs of oregano. Finely chop the remaining sprig and add that to the pasta.
- Serve in a bowl or on a plate, then sprinkle on the pangrattato and a drizzle of vinegar.