Gino's aubergine, courgette and pancetta with bucatini
Everyone’s favourite Italian returns fresh from his summer spent on a coastal tour of Italy, and Gino brings one of his favourite dishes from the trip right into our kitchen.
100ml olive oil
1 large courgette, cut into 1cm cubes
1 large aubergine, cut into 1cm cubes
150g diced pancetta
2 medium red onions, peeled and finely sliced
2 x 400g tins of cherry tomatoes
2 tbsp freh or shop-bought basil pesto
500g dried bucatini
2 x 125g balls of mozzarella, drained
Salt and freshly ground black pepper
Heat the oil in a large deep pan. Once hot, add the courgette and aubergine cubes, season and then cook until the vegetables are softened and golden brown, this will take about 8 minutes.
After this time, stir in the pancetta and red onions and cook for a further 8 minutes.
Add the pesto and tinned tomatoes and continue cooking for about 10 \- 15 minutes. Season to taste.
Meanwhile, bring a large pan of water to the boil. Add salt, and then cook the pasta until al dente. Using tongs, lift out the cooked pasta and add to the sauce, then mix to thoroughly coat
Tear up the mozzarella and add to the pasta and vegetables, then gently stir to melt the cheese.