Spaghetti Alla Norma With Redshank Leaves

I got a bit over exited when I spotted my first patch of redshank- not knowing at all what they tasted like, I picked at tonne and took them home and removed the leaves from the stems to use.

Having no idea of the flavour or any culinary uses (just google search a redshank recipe for yourself and you will realise that pickings are incredibly slim), I had no inspiration, no ideas and upon hearing rumours that they were pretty much tasteless, decided to turn to the only other (almost) tasteless vegetable I knew- the humble aubergine.

If this recipe works for aubergine, surely it can accommodate these insipid leaves, I thought. 

It's normal for me to completely drown my food in garlic, growing up with garlic-rich foods has accustomed my taste buds and there's very few recipes that I have made without the stuff so it seemed a sensible choice to inject flavour into my redshank haul. 

I have to admit, Spaghetti Alla Norma isn't a favourite dish of mine, not that I don't like the flavours but if I ever find myself with aubergines to experiment with, I prefer middle eastern recipes (but more accurately I love them in a herby, cheesy breadcrumb coating as they make an excellent meat substitute).

But all that said, I love Sicilian caponata and the flavours in this are entirely reminiscent of it, it accommodates the redshank well and is completely moreish. 

Well, you can try it for yourself.

Ingredients

Olive Oil 

1 Aubergine

3 Cloves Garlic 

1 Teaspoon (or more) of dried or fresh chilli

1 400g Carton of passata or chopped tomatoes 

Dried Spaghetti (I won't put a quantity because I can eat a lot of pasta!)

1 tbsp red wine vinegar 

1 large tablespoon non pareil capers (I used brined ones, if you use salted ones, make sure you rinse them first) 

1 large handful redshank leaves 

6 large basil leaves 

3/4 tsp sugar 

Salt 

1. Cook your spaghetti to your liking in boiling, salted water, drain and drizzle with oil to stop it from sticking.
2. in a saucepan, add a drizzle of olive oil heat on high.
3. Dice your aubergine quite small and add to the pan once the oil is smoking, fry until soft.
4. Add your garlic with the chilli flakes until the garlic is just cooked (don't burn it!) 
5. Add your tomatoes/passata, salt, sugar, basil leaves, capers and vinegar and let it cook on a medium to low heat until the sauce has thickened and you have a nice consistency (about 20 minutes) 
6. Meanwhile, boil a pan of salted water and blanch your redshank leaves in it, cook for 1-2 minutes and drain.
7. Add them to your sauce about 10 minutes before it is ready so that the flavours can be absorbed by the leaves.
8. Mix your cooked spaghetti with the sauce and serve.