Friday, 14 Mar 2014 | Photo Gallery | Scholarship Entry
Ingredients 1 large aubergine (approx 950-1000g) 700g passata 1 clove garlic 1 large handful basil Dried pasta - traditionally this should be maccheroni. However, any short pasta shape which will hold onto the chunky sauce will work - fusilli or penne, ...
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Tags: Passport & Plate: ITALY 2014
