- Serves 6
- 30 minutes
- Difficulty Easy
- 9 Ingredients
Orecchiette Pasta With Lamb And Eggplant is a deliciously hearty pasta dish that keeps everyone coming back for more.
We love the way this Orecchiette Pasta With Lamb And Eggplant recipe combines garlic, tomato and the richness of eggplant simmered slowly to create a sauce that is deep and rich. We also think that Orecchiette pasta is the perfect choice for this recipe – little mini ‘spoons’ to scoop up the delicious sauce.
The origin of Orecchiette pasta.
Like most pastas, the humble orecchiette pasta began life in Italy. It was given its name because it resembles a small ‘ear’. Yes we can see the resemblance.
Orecchiette pasta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on the board and making it curl (making a cavatello). The shape is then inverted over the thumb.
Want to make your own Orecchiette pasta?
Well we think it might take a bit of effort to make your own orecchiette pasta. But then again, it’s awesome to learn a new skill. And sitting the in kitchen sipping a little wine and making fresh pasta has got to be far more joyous than slouching on the couch watching TV.
We love Jamie Oliver’s recipe for homemade Orecchiette. He gives you a few little hints and tip on ‘how to tame the little buggers
What to serve with Orecchiette pasta.
This Orecchiette with Lamb and Eggplant is perfect to serve on cold nights with a big side of Garlic bread and a crisp and peppery green salad of rocket, endive and other salad greens.
We think you could also slow cook this sauce – it would add even more depth of flavour!
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Ingredients (serves 6)
- 500g Orecchiete Pasta
- 1tbsp Olive oil
- 500g Lamb mince
- 2-3 Crushed garlic Cloves
- 200g Diced tomato or Passata
- 1 Large Eggplant
- 1 Carrot, finely chopped
- 375ml Beef stock
- 1/4cup Chopped parsley
- Cook pasta in salted boiling water until al dente.
- Meanwhile, heat olive oil over medium high heat in deep frying pan. Add onion, carrot and lamb mince. Cook until browned.
- Add tomato and garlic. Cook for 5 minutes until well combined over medium heat.
- Add Eggplant to mixture, cook for 2 minutes then add beef stock. Simmer for 5-10 minutes until liquid reduces slightly.
- Add cooked pasta to pan and toss through. Season with salt and pepper.
- Garnish with chopped parsley and parmesan cheese.
You could make this vegetarian by omitting the lamb mince and adding chopped capsicum and zucchini.