Rich aubergine sauce with wholemeal pasta

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Using half the sauce from my last recipe Classic Ratatouille I made this next day. Pasta is not just cut into pretty shapes for our amusement. The pasta shapes suit different type of sauces. Because my aubergine sauce is rich and thick it is perfect for clinging and coating into the grooves of spiral pasta.

I cooked my pasta using a two tiered steam cooker. That way the pasta boils in the liquid in the base of the steamer and the sauce is heated in the tier along with 4 rinsed kalettes and a halved mushroom.

 

Bring 200ml water to the boil on high heat and add 75g spiral wholemeal pasta in the base of a steamer. (I also added a full peeled bulb of garlic at the same time which I shall use in my next recipe Spatchcocked Mustard and Honey Chicken). In the next tier use a heatproof open bowl with the retained sauce from my recipe Classic Ratatouille.

Ensure that the bowl is small enough to sit in the tier with the steamer’s lid on.

(Otherwise make a new sauce batch following my recipe and boil the pasta for 15 minutes).

In the same tier place 4 rinsed, destemmed kalettes and 1 halved large mushroom. Reduce the heat to medium / hot and steam for 15 minutes.

Carefully transfer the sauce into a mixing bowl and tip in the drained pasta, stirring well with two large spoons to coat the pasta in the sauce, (always pasta into the sauce, not sauce into the pasta). Add a sprinkling of parmesan and some black pepper to taste.

Serve alongside a bed of washed fresh spinach with the kalettes and mushroom on top.
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