Basil scialatielli with aubergine & smoked mozzarella

Provola affumicata aka smoked mozzarella is my new favourite ingredient. And this session with Felica Fiore is why; she adds it to an aubergine and tomato sauce, which complements her basil flavoured pasta called scialatelli. It’s a modern pasta – invented in the 1970s by a local restaurant – but it is nevertheless hugely popular in the Amalfi area.