Orecchiette Alla Norma With Dessert & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Boil a kettle

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 4-5 min or until tender

Tip: Cooking for 4 or more? Microwave for 6-8 min!

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your microwaved aubergine and cook for 5 min or until browned

Chop half your basil finely, including the stalks and keep the remaining basil leaves whole

Wash your salad, then pat dry with kitchen paper

Once the aubergine has browned, add your tomato paste, chilli flakes (can't handle the heat? Go easy!) and balsamic sun-dried tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 30 secs or until fragrant

Once fragrant, add the drained orecchiette, vegetable stock mix, roasted garlic paste, chopped basil and your capers with a generous splash of reserved starchy pasta water and a good grind of black pepper, give everything a good mix up – this is your orecchiette alla norma