This traditional Sicilian pasta dish of sautéed eggplant tossed with tomato sauce and topped with ricotta salata makes for a satisfying vegetarian dinner. Pasta alla Norma is one of the most famous Sicilian recipies thanks to the perfect fusion of tradition and unique flavors of this beautiful Mediterranean island.
- 1 large aubergine, cut into 2cm dice
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 4 tomatoes (about a tin), drained and roughly chopped or 6 ripe plum or similarly sized tomatoes
- 25g basil
- 150g-200g cartwheels, fusilli or spaghetti, depending on your hunger
- 2 tbsp grated ricotta salata
Put the diced aubergine in a colander in the sink and sprinkle with salt. Leave to sit for 30 minutes.
Heat the oven to 230C. Rinse the aubergine in cold water, pat dry with kitchen towel and toss in a bowl with half the oil then bake for about 15-20 minutes until caramelised, turning occasionally to make sure the pieces don’t dry out.
Meanwhile, heat the other half of the oil in a wide pan over a medium heat and add the garlic. Saute for a couple of minutes, then add the tomatoes and half the basil and bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened (the exact time will depend on your tomatoes).
Once the sauce is almost ready, cook the pasta in plenty of boiling salted water to your liking. Add the aubergine to the sauce and discard the basil. Drain the pasta and toss in the sauce, then divide between plates and sprinkle with the ricotta and the remaining basil leaves, roughly torn over the top. It’s best allowed to cool slightly before eating.
Be first to receive our recipes!
Click on letter to sign up.