Quick. Easy. Healthy. by Callum Hann

Author:Callum Hann
Language: eng
Format: epub
Publisher: Allen & Unwin

Heat the olive oil in a large saucepan over high heat. Add the chorizo and eggplant and cook, stirring occasionally, for 3–5 minutes until the chorizo is golden brown on both sides. Stir in the squash, onion, garlic, chilli, allspice and basil stems, then cook for a further 2–3 minutes until the mixture is fragrant and the onion has softened. Add the tomatoes and bring to the boil. Reduce the heat to medium and cook, stirring regularly, for 10–15 minutes until the sauce has reduced and darkened slightly in colour.

Cook the orecchiette in plenty of boiling water according to the packet directions until al dente. Drain the pasta, reserving about 80 ml (2½ fl oz/1/3 cup) of the cooking water. Toss the pasta and cooking water through the sauce. Divide among four pasta bowls, grate over the parmesan, top with the basil leaves and serve.

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