For this week’s pasta dinner I made orecchiette – one of my favourites but sometimes hard to find in the shops. The name means ‘little ears’ and they are thickish little domes of pasta with more bite than some of the usual shapes. I didn’t quite nail the cut ‘n’ roll technique so mine turned out a little too thick and chewy – one to try again.
But I have to say the sauce I made to go with it was delicious, which i why I’ve written up the recipe to make it again. Inspired by an awesome sandwich I had for lunch at Fernandez & Wells, I tried a smoky, spiced mixture of charred aubergine with my usual concentrated tomato base, and some spicing that’s unusual for pasta pairings: Middle Eastern-inspired cumin, sumac and chilli. In fact the ingredients are all pretty similar to last week’s lasagne, just the spicing gives it a twist. Try it – this sauce would go with any shaped pasta, or would be great with gnocchi.