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Stracci, spicy aubergines, tomatoes, basil and Parmesan
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Stracci, spicy aubergines, tomatoes, basil and Parmesan

Stracci, spicy aubergines, tomatoes, basil and Parmesan
Save recipe
Not Too Tricky

serves 6

About the recipe

Stracci basically means 'scratched', and I love it because you can slice and scratch the sheets of pasta as you like. Cut your pieces into varied shapes and sized with different angles and lengths. Go for interesting shapes.

The Return of the Naked Chef, p103


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

Ingredients

1 large aubergine, cut into 1cm/½ inch dice

1 teaspoon coriander seeds, cracked

1–2 dried red chillies, crumbled

olive oil

1 x 400g tin of good Italian peeled plum tomatoes, drained and chopped

2 handfuls of black olives, destoned

salt and freshly ground black pepper

a splash of red wine vinegar (optional)

fresh stracci: 1 x pasta recipe (page 98)

2 handfuls of fresh basil

2 handfuls of grated Parmesan cheese

Method

Find the recipe!

For the full recipe, head to page 103 of The Return of the Naked Chef.

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