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Stanley tucci - timballo
Ingredients
  • 2 tbsp olive oil, plus extra for greasing and frying
  • 3 large aubergines
  • Salt and black pepper
  • 1 fat garlic clove, peeled and crushed
  • 1 pinch chilli flakes (optional)
  • 700ml passata, or tinned tomatoes, whizzed
  • 1 bunch fresh basil, leaves and stalks separated
  • 1 tsp sugar, or balsamic vinegar (optional)
  • 50g parmesan, pecorino or vegetarian alternative, grated
  • 500g dried pasta - rigatoni, macaroni, anelli or similar work well
  • 250g mozzarella, drained
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