Pasta Alla Norma

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OcadoLife

4 serving

Prep time: 10 mins

Cook time: 30 mins

Serves: 4

Sicilians love aubergines and if you ever get the chance to visit any of their food markets, you’ll see beautiful displays of large round aubergines. Most recipes start by frying the aubergines until golden and soft, but don’t worry, most of that oil never ends up in the finished dish. Looking for more pasta recipes? Look no further.

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Ingredients Method

Ingredients

1 cup olive oil, for frying
3 large aubergines, cut into large chunks
2 garlic cloves
2 x 400g tins chopped tomatoes
400g rigatoni
8 basil leaves
5 tbsp ricotta salata, grated, extra to serve

Recipe tips / Prepare ahead

Ricotta salata is a firm cheese with a strong, salty quality that’s more like feta than fresh ricotta. Use it grated over a salad, stirred into a simple pasta with tomato sauce or even melted over toast.

Method

Step 1

Heat about 2.5cm oil in a frying pan and fry the aubergine, in batches, until golden on both sides and really soft inside. Drain on kitchen paper and remove most of the oil from the pan.

Step 2

Bash the garlic cloves with the side of a knife, so they split without breaking apart. Add to a pan and cook gently for 5 mins, to infuse the oil. Pour in the tinned tomato and season with salt. Simmer for 10 mins while you cook the pasta in salted boiling water until al dente, following packet cooking times.

Step 3

Toss the pasta into the sauce, with the aubergines, basil and a generous handful of the ricotta salata. Serve immediately with extra cheese on the side.