4
35 minutes

Ingredients

Pasta alla Norma

  • 1 aubergine
  • olive oil
  • 1 garlic clove, minced
  • 400g of San Marzano tomatoes, (1 tin)
  • 400g of boccole pasta
  • basil, to garnish
  • ricotta salata, to garnish

Method

1
To begin, evenly dice the aubergine into 1–2cm cubes and sprinkle with salt. Leave in a colander for 10 minutes to draw out any excess moisture
2
Gently sauté the minced garlic in 1 tbsp of olive oil for about 30 seconds, or until just soft (do not allow the garlic to colour or it will impart a bitter flavour into the sauce)
3
Add the tomatoes (if using whole tinned tomatoes, roughly chop them before adding)
4
Simmer for 10–15 minutes until the sauce has thickened slightly. Stir intermittently to avoid any sticking
5
Meanwhile, rinse the salt from the aubergine and pat dry with kitchen paper. Shallow fry the aubergine in olive oil until golden (you may need to do this in batches)
6
Once golden, drain on kitchen paper to remove any excess oil
7
Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
8
Once the pasta is cooked al dente, drain and add to the tomato sauce. Add the aubergine and toss so the pasta is evenly coated in the sauce
9
Garnish with shavings of ricotta salata and torn basil leaves