Casarecce with Burnt Aubergine/Eggplant & Tahini

A smoky, cross-cultural pasta that doesn’t follow the rules but knows exactly where it’s going. You could call this pasta a remix. The flavours are familiar: burnt aubergine/eggplant, tahini, lemon. But they land differently here. Not as a dip or a side, but as a sauce made to cling to the gentle curves of handmade casarecce. This short pasta hails from Sicily, its curled scroll-like shape perfect for catching sauce. The aubergine is charred until the flesh collapses, smoky and tender. The