Fusilli with vegetables, pancetta, pesto & mozzarella
When I was filming in southern Campania, in the medieval town of Felitto, I met the wonderful Rosy - the 'First Lady' of fusilli lunghi (long pasta spirals). She still makes fusilli the traditional way, hand-rolling individual lengths of dough around a square wire to make a long, gently twisty thread of pasta with a small hole in it.
100ml olive oil
1 large aubergine, cut into 1cm cubes
1 large courgette, cut into 1cm cubes
2 medium red onions, peeled and finely sliced
150g diced pancetta
2 x 400g tins of cherry tomatoes
2 tablespoons fresh or shop-bought basil pesto
500g dried fusilli lunghi
2 x 125g balls of mozzarella cheese, drained and cut into small cubes
Salt and freshly ground black pepper
1) Heat the oil in a large frying pan over a medium heat. Add the aubergine and courgette and some salt and fry for 7-8 minutes. Add the onions and pancetta and fry for 8 minutes.
2) Stir in the tomatoes and pesto. Simmer for 15 minutes, stirring occasionally. Season with salt and pepper and set aside.
3) Cook the fusilli lunghi in a large pan of boiling, salted water until al dente. Drain the pasta thoroughly and tip it back into the same saucepan you cooked it in. Pour over the sauce. Stir to combine.
4) Return the pan to a low heat. Add the mozzarella and stir until it starts to melt and go stringy. Serve immediately.