Faster pasta

For Italian-born cook NADIA CATERINA MUNNO, family plays a big part in her simple, authentic pasta dishes.

- Nadia Caterina Munno

My husband, Brook, has a mild gluten intolerance and he loves the flavours of summertime. I created the following recipe for him and prepared it with all the love and heat of summer. In addition to being inspired by gluten-free pasta, the recipe also draws its flavours from puttanesca, omitting the anchovies or tuna, and enriches it with aubergine, the quintessential summer ingredient in the south of Italy. The sauce is incredible with its aubergine, olives and capers mingling in tomatoes, a vegan variation on a classic that celebrates the greatest hits of seasonal Southern Italian flavours.

VEGAN LADY OF THE NIGHT
GLUTEN-FREE FARFALLE WITH TOMATO, AUBERGINE,
OLIVES AND CAPERS

• 400g cubed (1.5cm) aubergine – about 1 large
• sea salt
• 2 garlic cloves, minced
• 120ml extra-virgin olive oil
• 450g baby plum tomatoes, halved
• 90g olives (I like kalamata)
• 2 tbsp capers (rinsed and soaked if salt-packed; drained if in brine)
• 250g tinned peeled plum tomatoes, crushed by hand
• 450g gluten-free farfalle (or use penne, ziti or fusilli) fresh basil leaves, for garnish

Place the aubergine in a colander and sprinkle with salt to draw out the moisture. Set aside to drain, weighted down, for an hour. Rinse, then pat dry with kitchen paper.

Bring a large pot of water to a rolling boil over a high heat.