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Wok eggs, fried rice and hot Dry Noodles.
This pasta dish, loosely based on a sausage and eggplant ragù we tasted on a recent visit to Sicily, is ideal for summer: it uses in-season tomatoes and eggplant, and because the pasta is cooked directly in the sauce, there’s no need to heat up the kitchen with a large pot of boiling water. Hot Italian sausage adds a little spiciness, but use sweet sausage if that’s your preference.
tablespoons extra-virgin olive oil, plus more to serve
pints cherry or grape tomatoes
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