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Pasta alla Norma

Pasta alla Norma

Prep time: 35 minServes: 4

Pairs with

Sicily on a plate — fried aubergine, tomato, basil. A Sicilian Nero d'Avola or an Etna Rosso matches origin and flavour perfectly.

Ingredients

  • 400g rigatoni or penne
  • 2 large aubergines, in 2cm dice
  • 5 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 tin crushed tomatoes (400g)
  • 1 tsp sugar
  • Flaky sea salt, black pepper
  • Fresh basil
  • 80g ricotta salata (or dry ricotta), grated

Method

  1. 11. Salt the aubergine dice and leave in a colander 15 minutes. Pat dry.
  2. 22. Heat 3 tbsp olive oil in a large pan. Fry the aubergine in batches until golden and soft. Remove.
  3. 33. Add remaining oil, sauté garlic 30 seconds. Add tomatoes, sugar, salt, and pepper. Simmer 15 minutes.
  4. 44. Cook the pasta al dente. Toss into the sauce with the fried aubergine and most of the basil.
  5. 55. Serve with grated ricotta salata and remaining basil on top.