Pasta Norma

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Natoora

3 serving

Prep time: 15 mins

Cook time: 50 mins

Serves: 3

Pasta alla Norma is a classic Sicilian dish, owing its name to the famous Bellini opera. It is prepared particularly in the summer months, when aubergines abound and are at their peak.

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Ingredients Method

Ingredients

250ml extra virgin olive oil
1 aubergine , a round one, if possible
2 garlic cloves , peeled and smashed
1 tsp fine grain sea salt
600g tomatoes , ideally San Marzano, for the sauce
250g penne, fresh
1 fresh basil bunch
60g ricotta, grated

Method

Step 1

Heat half the olive oil in a large frying pan over a medium-low heat. Meanwhile slice the aubergine about 1 cm thick.

Step 2

Fry the aubergine slices in the hot oil in batches, until nicely browned and soft. Add more oil as needed and wait until it gets back to temperature.

Step 3

Remove the fried aubergine with a slotted spoon, draining the excess oil. Ease onto a plate covered with some paper towels.

Step 4

Meanwhile, put a large pot of water to boil and salt it. In the same frying pan used for the aubergines, heat 2 tbsp of olive oil and add the garlic cloves. Chop the tomatoes and add them to the pan with the garlic.

Step 5

Lower the heat and cover. Cook until you get a dense sauce - this should take around 20 minutes.

Step 6

Cut the aubergines in chunks and add them to the sauce. Stir to combine. Cook the pasta in boiling water until al dente (around 3 minutes).

Step 7

Add some spoonfuls of cooking water to the sauce before draining the pasta. Transfer the drained pasta to the saucepan and sprinkle with roughly chopped basil. Toss to coat.