Easy weeknight meals: Beef Stroganoff

There are a few things in my kitchen that I am willing to spend an obscene amount of money on: cheese, bread, milk and anchovies. I love cheese to death. Give me a wedge of Stilton, some good French bread and wine and I'll call it a good meal. Unfortunately, during those rare times I decide that goat cheese and crusty baguette would suffice for dinner, the boyfriend would have to resort to ramen. I sometimes can't help but feel so terribly sorry that he would never be able to have cheesecake or creme brulee or all the wonderful food that cream and cheese creates. I do try however, to hunt down dairy-free alternatives that would work just as well as the real thing - Earth Balance shortening for chocolate chip cookies, garlic sauce instead of tzatziki, Rice Dream in mashed potatoes and soy yogurt in potato salads.

We recently discovered a dairy-free alternative to cheese and sour cream at Whole Foods. I can vouch that the sour cream by Vegan Gourmet taste almost like regular sour cream, with a slight soy flavor that mellows out when added to dishes. In fact, I think their sour cream is so much like the real thing that I've started using it in fajitas and tacos. So for the first time in his adult life, the boyfriend is finally able to try beef stroganoff - not just browned beef and egg noodles, but the whole creamy deal. It's rare times like that I think technology and chemicals have made life that much easier for a handful of people.

This is the recipe I use for beef stroganoff - you can substitute beef slices for ground beef and I've also listed the regular, dairy versions that can be used.

Beef stroganoff
Serves 4

1 lb lean ground beef
2 tbsp butter (or Earth Balance)
1 large yellow onion, diced
6 oz cremini mushrooms, sliced, stems discarded
2 tsp smoked paprika
1 tablespoon Worchestershire sauce
1/3 cup marsala wine (or sherry or red wine)
1.5 cups sour cream (Vegan Gourmet or regular)
1/2 cup milk or Rice Dream
Salt and freshly ground black pepper
8 0z. Egg noodles
Fresh parsley, chopped

Cook the egg noodles according to directions. Drain the cooked noodles, return to pot and toss with a tablespoon of butter. Cover to keep warm.

Heat 1 tbsp butter in a large skillet, add the ground beef. Use a wooden spatula to break up the chunks and sprinkle with a little salt and ground pepper, paprika and Worchestershire sauce. Allow the beef to brown without stirring - about 6 minutes. Flip over, sprinkle again with salt and ground pepper. When all the beef has been browned, remove with a slotted spoon and set aside in a bowl.

To your pan, add the remaining butter and toss in the onion and mushroom. Sprinkle lightly with salt and allow the onions and mushrooms to brown. Remember not to stir as stirring prevents browning. Once the onions and mushrooms have been browned, add in the marsala wine to deglaze the pan, scrapping the browned bits and pieces from the bottom of the pan. Turn up the heat and allow the wine to reduce by half and then turn the heat down to the lowest setting.

Add in the beef, sour cream and milk. Stir gently until the sour cream has melted and a rich thick sauce is created. DO NOT BOIL! Season with salt and pepper. Serve over egg noodles and sprinkle generously with the chopped parsley.

Spinach and basil pesto

I know what you're thinking: There must be something fundamentally wrong with this girl - she's like a carb factory and damn it, pasta again?

I think I have a right to defend myself here. Our CSA has been bringing a big load of spinach for a couple of weeks now, and as much as I love spinach, I don't eat it as fast as Popeye himself and always find myself throwing it out when the spinach turns to mulch in the refrigerator. The best way to preserve veges is of course freezing them or in my case, add a whole lot of nuts and cheese and turn them into pesto.

There are also a couple of things I tend to splurge on: extra virgin olive oil, Parmigiano-Reggiano (and I'm as pretentious as to say, not parmesan, pish!), good-quality pasta (not that Safeway mush), coffee, wine and beer. Oh and bread too.

So when it comes down to it, the best dinner I can make is a bowl of pasta topped with Parmigiano and a glass of wine!

This pesto will keep in for about a week in a tightly sealed container in the fridge. The best way to serve this is to dump two heap tablespoons over steaming hot flat pasta, and toss with some freshly cracked black pepper, a few cherry tomatoes and a smidgen of crumbled goat cheese. Heaven! (And in heaven, you get to eat this with a glass dry Côtes du Rhône rose out on a sunny deck).

(Mr. Basil Plant - purveyor of fine frontyard basil leaves)

P/S: Use the best ingredients you can find, it makes a world of difference.

Spinach and Basil pesto
Makes 2 cups pesto

2 cups fresh organic spinach (hard stems removed and roughly chopped)
1 cup sweet basil (stems removed)
1/2 cup grated Parmigiano
1/4 cup toasted pine nuts
2 cloves garlic, quartered
1/2 cup extra virgin olive oil
Salt to taste

Chuck everything except the olive oil slowly oil and salt in a food processor and pulse until it becomes a paste. Add in the olive oil slowly and pulse just to combine, about 3 or 4 times.
Stir in the salt to taste and you're all set.

Easy Weeknight Dinner: Penne alla Insalata Caprese

I have a confession: Give me a few balls of well made mozzarella and I go weak at the knees and fall into greedy mess. Fresh mozzarella is my kryptonite.

A couple of days ago, we picked up some buffalo milk mozzarella from Costco - I'm discovering new cheeses everytime I head there. Who knew, Costco of all places! In summer, one of my favourite meals is the traditional caprese salad made up of fresh cherry tomatoes, balls of mozzarella and fresh basil. I usually eat that with some grilled ciabata and olive oil. But I thought that today, after having finished a final paper, I should kick back with a glass of Muscadet and enjoy the sunny weather with some Mediterranean flair.
This dish is inspired in part by the Caprese salad and by Jamie Oliver's 'Mothership Tomato Salad' found in his 'Jamie at Home' book. Unfortunately, we don't get enough sun in our yard to plant tomatoes, something which I hope to remedy by finding a south-facing yard the next time we move. In the meantime, I used store-bought organic cherry tomatoes, mozzarella di bufalo and the basil that came in the CSA for this really summery dish!

Pasta alla Insalata Caprese
Makes 4 servings

12 oz. whole grain penne
3 balls mozzarella di bufalo or regular cow's milk mozzarella (ovoline), cut into 1/2" cubes
1 pint cherry tomatoes, halved
1 bunch fresh basil leaves (about 2 oz.), julienned
Fresh sea salt and freshly ground black pepper

For the dressing
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced finely (about 2 teaspoons)
1/4 tsp Chile pepper flakes or Aleppo pepper flakes (or to taste)

Toss the cherry tomatoes with 1/2 teaspoon sea salt. Set aside to drain in a colander over a small bowl for 15 minutes.

Cook the pasta according to directions until al dente, drain and run under cold water until it reaches room temperature. Combine with the cubed mozzarella and prepared tomatoes.

In a small bowl, whisk together the ingredients for the dressing. Drizzle over the pasta, top with julienned basil leaves and season to taste with sea salt and pepper. Toss gently to combine and serve with a dry white wine.

Easy Weeknight Dinner: Penne with Zucchini, Peas and Sausages

It's midweek, work is tiring and all you want to do is put your feet up, sink into a glass of wine and have a nice dinner when you get home. Pasta is perfect for those days when you really don't feel like doing anything but don't really feel like having take outs either. Let's face it, you can throw ANYTHING together with a handful of whole wheat pasta and make a delicious meal out of it. The trick is to add a good helping of vegetables to make it a wholesome meal. This recipe is one that I go back to time after time especially during this wonderful spring season when the weather is warm and meat sauces just seem to heavy. Zucchini and peas lend a refreshing amount of greens while cherry tomatoes, sausages and creme fraiche add a sophisticated touch for a simple yet delicious and healthy weeknight dinner.

Penne with Zucchini, Peas and Sausages
Serves 2

4 oz. whole wheat penne
1 stalk green garlic or 1 whole garlic clove, minced finely *see note
1 mild Italian sausage link, sliced thinly on the diagonal (about 1/4" thick)
1 medium zucchini, sliced thinly on the diagonal (about 1/4" thick)
1 cup frozen peas
1 cup cherry or grape tomatoes
2 tbsp creme fraiche, mascarpone cheese or cream cheese
1 tbsp chopped fresh parsley
A generous helping of grated Parmigiano Reggiano
Salt and pepper
Extra Virgin Olive Oil

Cook the penne according to the directions on the package.

Meanwhile, heat a generous amount of the olive oil in a saute pan (I used roughly 1 tbsp) over low heat. Toss in the minced garlic and saute for a one minute and add in the sliced sausages. Brown the sausages for a few minutes and add in the zucchini. Sprinkle with some salt and turn the heat up to medium. Saute the zucchini and sausages until the zucchini is softened, about 5 minutes. Add in the peas. Cook for 1 minute.

Turn the heat down to low, add in the cooked pasta, creme fraiche, cherry tomatoes and parsley. Season to taste with salt and pepper. Turn off the heat and toss everything together to combine. Spoon out into bowls and serve with grated Parmigiano. Enjoy with a good glass of slightly chilled Chardonnay!

*Note: Green garlic which came in my CSA is like scallions but is actually the young stalk and bulb of a garlic. It has a milder taste than full grown garlic. If using green garlic, discard the yellow stalks and dark green leaves. Use the bulb and the light green parts of the stalk.

Cheesy Moving Blues: Spaghetti with Chards, Prosciutto and Roquefort Cheese

The lack of recent updates can be attributed to the activity of moving into a new place - a somewhat tedious chore that has taken well over two weeks and have driven both me and the boyfriend nuts. We've moved out to the edge of the city, not quite the burbs, but on the edge no less where a lawn mower wakes us up on Saturdays and the bus drops off a bunchload of yelling kids down the road, much to the chagrin of my dog who goes off at the slightest sound.

The one good thing about moving farther away from the center of downtown though is that rent is a tiny bit cheaper and I can now afford a CSA box. The box we get from New Roots Organics is massive even though we only signed up for a personal bin meant for a one person household. This week we got a whole bunch of chards, carrots, lettuce and mustard greens and a few asparagus spears, apples, oranges, pears, red peppers and zucchinis.

The other good thing about living farther away from everything that matters is that we make "stock-up" trips so that we don't have to go to the grocery store every now and then. Enter Costco. I've always found their cheese and wine selection to be top-notch. But over the weekend, I must have had dry-heaves about 18 times looking at a 12oz wedge of Papillon Black Label Roquefort that was selling for $13.99. That's right, $13.99. It can cost almost three times the price at a gourmet cheese store, and is one of the reasons I hardly ever eat Roquefort except when we're at a fancy French restaurant.

The combination of chards from my CSA box and finding the Roquefort for cheap leads me to perhaps what is one of my all-time favourite ways to make pasta. You have to ensure that you use really good quality ingredients so that all the flavours meld together to create a wonderfully savoury dish. Everything from the pasta to the cheese down to the lemons you use have to be the best you can afford, otherwise you might just dismiss this as a bland affair. If you can't find/afford Roquefort, a good grade Italian Gorgonzola would also work well. Enjoy with a light white wine such as Semillon or Riesling so that it doesn't overwhelm the flavour of the cheese.
Spaghetti with Chards, Prosciutto and Roquefort Cheese
Makes 2 servings

4 oz good quality whole wheat spaghetti
3 cloves garlic, minced
2 cups rainbow or swiss chards, chopped and stem removed
4 slices prosciutto, sliced in thin strips
1/2 cup good quality Roquefort, crumbled
1/4 teaspoon salt
Zest of 1/2 lemon
2 teaspoon toasted pine nuts, chopped
Salt and freshly ground black pepper

Cook the pasta in salted, boiling water until al dente. Reserve some of the pasta water.

Meanwhile, heat a saute pan with 2 tablespoons good quality olive oil. Add in the minced garlic and saute gently over medium-low heat for 1 minute until it starts to turn slightly golden. Add in the chards and 1/4 teaspoon salt and saute for another 3 minutes until the chards are wilted. Turn off the heat.

Stir in the grated lemon zest, sliced prosciutto and roquefort cheese. Add in the cooked pasta and toss to combine. The residual heat from the chards will melt the roquefort slightly. If the pasta seems to dry, you can add in a little bit of the reserved pasta water.

Add in the freshly ground black pepper to taste and serve the pasta topped with a slight scatter of toasted pine nuts.

Italian Sausage Ragu

Pasta is one of my favourite dishes in the world, there is no comfort food better than a gigantic bowl of good quality handmade pasta with some old-fashioned meat sauce. Serve that with a piece of crunchy garlic bread and a good bottle of Chianti, and that's the most perfect dinner you will ever have.


Every Italian cook has their own special ragu i.e. meat sauce. Chances are, you will never find the one "authentic" Italian ragu. Some people like it without garlic, some without celery, some add milk, others don't, etc. etc. Well, as someone who has experimented a lot with creating the perfect ragu, I can tell you that the basics are always to start off with a soffrito (onion, celery and carrot mix), use good tomatoes (peeled and seeded) and keep herbs to a minimum. The only time you really want to use lots of fresh herbs is when you're preparing a simple tomato dish, otherwise, you should let the meat do the flavouring.

This recipe is a Konosur concoction, and combines both spicy Italian sausage with ground beef to create a rich and deeply satisfying ragu. I omitted milk from this recipe because of the usual dairy-free fiasco, but I think you will find that it works just fine. Remember to serve this with flat noodles, fresh ones if you can. Just a thin shaving of real Parmigiano would suffice for this. I promise you, you will think twice before buying that bottle of sauce from the grocery aisle.

Italian Sausage Ragu
Makes 6 servings

2 spicy Italian sausage links(you can also use mild), quartered with casings
1 lb lean ground beef (we used < 9% fat)
1 large yellow onion
1 medium carrot
2 ribs celery
1 small red pepper
4 cloves garlic, minced
2 tbsp double concentrated tomato paste or 4 tbsp tomato paste
3 14.5oz cans ground and peeled organic tomatoes
1/4 cup good dry red wine
2 tsp sweet basil
1/2 tsp grated nutmeg
Salt and freshly ground black pepper
2 tbsp olive oil

Prepare the soffrito by chopping the onions, carrots, celery and red pepper together. I used a food processor and roughly pulsed everything.

Heat the olive oil on medium-high heat in a large pot or dutch oven. Saute the soffrito for about 5 -7 minutes until the onions are translucent. Add in the minced garlic, meat and sausage. Saute for another 10 minutes until the meat is browned and fragrant.

Add in the tomato paste and stir to combine. Saute for a couple more minutes until the tomato paste has blended in to the meat mixture. Add in the tomatoes, wine, basil and nutmeg, turn the heat down and cover. Simmer for at least 3 hours (4 if you have time), stirring from time to time. If the sauce becomes too thick, you can add in a little beef broth at a time - but this probably just means you've kept the heat on too high.

After 3 hours, season with salt and pepper to taste. The meat sauce should be thick. Stir through and turn the heat off. Serve with tagliatte and grated parmesan and chopped parsley on top. Remember not to oversaturated the noodles with the sauce since the sauce is very thick and a little goes a long way.

Note: To store, cool the sauce completely and freeze in airtight glass containers or double Ziploc bags. They freeze well for at least 3 weeks.

Italian Turkey Meatballs with Pasta and Arugula Pesto

I've constantly read about arugula pesto, but never got around to trying it out because the fact that arugula is a bitter herb just doesn't seem to translate well into pesto, which I associate with the sweet, green fragrance of basil. Today though, I needed to finish off the remaining arugula I had left from my arugula and beet recipe a few days ago. Combining that with my penchant for pasta and some quick Italian meatballs, it was a satisfying and somewhat healthy lunch which I paired with a half a glass of Moondah Brook chenin blanc from Australia.

Italian Turkey Meatballs with Pasta and Arugula Pesto
Serves 2

Italian Meatballs
6 oz. ground turkey
1/2 tbsp chili powder
1/4 cup rolled oats
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp garlic powder
2 tsp Worchestershire sauce
1 tbsp soy sauce
1 tsp black pepper
1 tsp salt
1 tsp lemon juice

Arugula Pesto
1.5 cup arugula leaves
1.5 tbsp pine nuts
6 tbsp extra virgin olive oil
2 tbsp grated Parmigiano

For the pasta
4 oz. pasta
1 can diced tomatoes, undrained

To prepare the arugula pesto, process all ingredients in a food processor, adding the oil as you continue processing.

In a bowl, combine all ingredient for the meatball. Shape into 1-inch balls.

Prepare pasta according to directions, drain and keep warm in the pot.

Heat one tablespoon of oil and add in the meatballs. Fry for about 1 minute and add in diced tomatoes. Simmer for 6-7 minutes until the meatballs are cooked. Add in the pasta and toss to combine. Serve on plates topped with the arugula pesto and grated Parmigiano.

Kale and Anchovy Pasta

A couple of posts ago I mentioned forgetting to put salt and anchovies in my pasta, so today I decided to retry the recipe after specifically getting the anchovies out onto the counter early in the morning just so I would remember to use them. This is a super easy recipe that you can pack for lunch and heat up quickly. I bought some colorful vegetable-based organic farfalle last week and used them for this dish, but you can use regular farfalle or penne or even macaroni. It's a versatile, healthy meal that can serve as a quick snack as well. Kale is possibly one of the most bee-yoo-ti-ful vegetables out there, with its curly leaves and wonderful green colour and the much touted free-radicals fighting properties. Served with some iced tea spiked with (lots of) vodka, you'd almost forget that the seasons are changing.



Kale and Anchovy Pasta
Serves 1

3/4 cup farfalle or penne pasta
3 stalks kale leaves, shredded to yield about 1 cup
3 slices anchovies in olive oil
1/4 white onion, sliced
1 tbsp chopped garlic
2 tbsp sodium free chicken broth
1/2 tsp chilli flakes
1 lemon wedge
Salt and fresh ground black pepper
Parmigiano

Cook pasta according to directions.

If your anchovies came in olive oil, use 1/2 tsp of oil from that and saute the garlic and onions until onions becom translucent. Add in the anchovies and bring heat down to medium-low. Stir the anchovies, garlic and onions until the anchovies become soft and you can mash it with a wooden spoon.

Add in the kale, add in a little salt (to keep the colour green) and sti-fry for two minutes. Pour in chicken broth, cover and simmer for about 3 -4 minutes.

Add in cooked pasta and chilli flakes to kale and toss to combine. Spoon out into a plate, squeeze the lemon juice and season with salt and pepper to taste. Top with a little grated Parmigiano.

Penne with Asparagus, Turkey and Sun Dried Tomatoes

Nothing cooks easier and quicker than pasta. I usually keep at least 4 different kinds of pasta in the pantry - the tubular ones (penne or macaroni), linguine, regular spaghetti and rotelli. My favourite kinds are ones made from whole wheat, they psychologically make me feel healthier (Jedi Mind Tricks). I also tend to keep a pack of spinach fettucine on hand for a quick elegant meal, just in case. There's always a recipe for each kind of pasta that you can whip up in a jiffy, for a last-minute dinner party or a satisfying meal at the end of a long hard day.

What I also usually keep in the freezer is some turkey tenderloin which I marinate in lemon juice and parsley and seal it in a Ziploc bag for some quick grilled or pan-seared turkey meals. This meal is a light, summery pasta dish that fuses quick cooking ingredients. You can use smoked deli turkey if you want to be quick, and if you don't have any fresh turkey on hand.

For a complete entertainment menu, you can serve this as the main course with some tomato-basil bruschetta, a glass of Sauvignon Blanc or any dry Italian white wine, and finish off with some homemade rum and raisin ice-cream.


Penne with Asparagus, Turkey and Sun-Dried Tomatoes
Serves 1
Prep time = 15 mins
Cook time = 10 minutes

3/4 cup whole wheat penne
2 oz. turkey tenderloin, thinly sliced to yield about 6 slices.(You can also use 3 slices of smoked turkey deli meat)
10 spears asparagus (trimmed and cut into 1.5 inch spears)
1/4 cup chicken broth
4 pieces sun-dried tomatoes
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tbsp lemon juice
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp chili flakes
1/2 tsp sea salt
2 tbsp grated parmesan

Soak sun-dried tomatoes in boiling water for about 15 minutes. Be careful not to let it get too soggy. After they become plump and soft, squeeze them to get rid of the water and place in a small bowl with 1 tbsp extra virgin olive oil and the basil. Set aside.

Cook pasta according to directions. Drain and keep covered in the pot to keep warm.

Meanwhile, spray a grill pan lightly and grill the turkey until brown and cooked, about 8 minutes. Likewise, you can also use a skillet and pan-sear the turkey.

In another skillet, heat 1 tbsp extra virgin olive oil. Put in the garlic and asparagus and a dash of salt. Saute for 1 minute until garlic is fragrant. Add in pepper and chicken broth and let the asparagus simmer for about 5 - 7 minutes.

Slice the sun-dried tomatoes into strips - don't discard the oil soak.

Cut the turkey into strips. Mix turkey strips, penne and sun-dried tomatoes in the asparagus skillet. Drizzle with the olive oil from the sun-dried tomatoes. Sprinkle chili flakes and add in lemon juice. Toss to coat.

Serve with a generous amount of parmesan cheese on top.

Sicilian Pasta with Anchovies

Italy to me, is one of those places that will never cease to be imaginatively romantic. I've never been there, but I do intend to at some point within the next five years. One of my 'must-see' spots will definitely be Sicily (and I would fly to Italy if only for that), for their spectacular seafood, the view of the coastline and of course the wines.

I love this dish because it's easy to make and combines the crunchiness of breadcrumbs with the sweetness of raisins and the oh-so-Sicilian taste of Italian anchovies, drizzled with high-grade olive oil and tossed with basil and grape tomatoes. Traditionally, seafood pasta is never served with cheese because it purportedly masks the flavour of the dish. You can grate a small dose of Pecorino-Romano over the dish, but I would suggest just leaving it plain to savour the full extent of the anchovies. Serve with a glass of cataratto bianco or a light pinot noir with some crusty bread, and you've got yourself a pretentious Italian dinner.



Sicilian Pasta with Anchovies
Serves 1 (300 cals per serving)
Prep time = 5 mins
Cook time = 10 mins

3 slices Italian anchovies in olive oil, chopped into 9 pieces.
1/2 cup grape tomatoes, halved
1/4 cup raisins
1 tbsp breadcrumbs
2 tbsp good quality extra-virgin olive oil
1/2 tsp chili flakes
1 clove garlic, chopped
1/4 cup fresh basil leaves
2 sprigs fresh parsley
whole wheat pasta (linguine or spaghetti), about 3 oz.
sea salt and freshly ground black pepper

Cook pasta according to directions. Drain, stir in 1 tsp olive oil and toss, leaving it in the pasta pot still.

Meanwhile, in a skillet, heat on medium 1 tbsp extra virgin olive oil and stir in breadcrumbs. Gently heat the crumbs until it turns brown and crunchy, about 5 minutes.

Push the crumbs aside in the pan and add in the anchovies and garlic. Gently heat the anchovies until they start melting and garlic turns slightly golden. Turn the heat off. Stir in the basil and combine with the anchovies and breadcrumbs in the skillet until the basil wilts slightly.

Add in the grape tomatoes, raisin and pasta, toss to combine. Drizzle the remaining 1 tbsp extra virgin olive oil and chili flakes. Season to taste with salt and pepper (anchovies are quite salty, so be careful with the salt!) , toss well and top of with chopped parsley.

Rigatoni with Sweet Tomatoes, Eggplant and Mozzarella

There's nothing more heartbreaking than having an eggplant sit in your refrigerator waiting to grow dry and wrinkly. A royal treatment to bestow upon your last remaining eggplant is to give it a little Jamie Oliver touch.


I don't care what anyone says about the lisp or about the pretentious over-the-top "International Flair" or the arrogance, I like Jamie Oliver. I think he's really talented and good at making simple meals seem so interesting. Given, he does sound a little off when he's speaking, but so does half of the British people who get confused if they appear more threatening to sound Northern or Mid-Western or act like an old-school Scouser. And only old people or giggly new housewives like Jamie Oliver.

Anyway, here's a really good simple recipe to get rid of ye ol' purple fat fruit in the fridge with some yummy mozzarella and fresh basil (Yes, I have an out of control dying basil plant that I need to get rid of too!). It's good for a quick meal and you can whip it up with any kind of tubular pasta you have in the house, really. I used penne instead of rigatoni, which is actually just a shorter stouter version of penne. This goes well with a light Italian table wine like Chianti, a Chilean Pinot Noir or a fruit Spanish varietal.

Rigatoni with Sweet Tomatoes, Eggplant and Mozzarella
by Jamie Oliver, from Jamie's Dinners(Hyperion, 2004)
Serves 4

1 firm ripe pink, black, or white eggplant
Extra-virgin olive oil
2 garlic cloves, peeled and sliced
1 onion, peeled and finely chopped
Two 14-ounce cans good-quality plum tomatoes
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
1 to 2 fresh or dried chillies, chopped or crumbled, optional
Bunch fresh basil, leaves ripped and stalks sliced
4 tablespoons heavy cream
1 pound rigatoni or penne
7 ounces cow's-milk mozzarella
1 piece Parmesan cheese, for grating

1. Remove both ends of the eggplant and slice it into 1/2 inch slices, then slice these across and finely dice into 1/2 inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.

2. Now, put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra-virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat.

3. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.

4. While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta, cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.

5. At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! Season carefully to taste with salt and pepper. When all my guests are sitting round the table, I take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.