top of page
  • Writer's pictureCharlie Thacker

Scamorza & Aubergine Spirali

This dish is inspired by my time at Sapori in Anstey, Leicester. It was by far my favourite pasta dish they ever made. Rich tomato sauce, soft aubergine and the smokiest mozzarella in town, Scamorza.


  • 1 Large Aubergine (Diced)

  • 1-2 Balls of Scamorza (Roughly Chopped)

Depending how cheesy you like it.

  • Cherry tomatoes (Halved)

  • Garlic (Grated)

  • Basil (Ripped)

  • Red Chilli Flakes

  • Salt

  • Pepper

  • Olive Oil

  • Sugar


  1. Prep your aubergine, garlic and cheese. Salt your aubergine and lay it on a paper towel to dry them out.

  2. Heat up your pan with a good glug of olive oil. Add your tomatoes on a medium heat and cook until soft. I bash them with a wooden spoon every now and then.

  3. Get your pasta on the go whilst your tomatoes are cooking, remember loads of salt and save the water. Chuck your aubergine into your tomatoes and let them cook off until they start to go soft and golden. Your pasta should be done, remove from the heat and keep the water.

  4. Make space for your garlic and let it cook off for about 30 seconds and then mix it into the tomato and aubergine, add some pasta water if it starts to stick. Season with salt, pepper, basil, chilli flakes and a pinch of sugar to taste, this is to remove the acidity of the tomatoes. Cook out your spices for about 2-3 mins.

  5. Add the scamorza, let it melt and stir. You want some chunky bits of cheese, so don't overdo it. Add your pasta along with some of the pasta water and give it a mix, again don't overdo it.

  6. Plate it up and season with black pepper Cheese on top of this one is criminal. Just sit down and savour the scamorza. Enjoy x

29 views0 comments


bottom of page