Pasta alla Norma
A true Sicilian classic you’ll want in your repertoire. Store-cupboard ingredients, with the exception of aubergine.
Rigatoni pasta works so well in this. You can't always find it in supermarkets, but I recommend seeking it out in more specialist stores and buying a few bags for a rainy day - it's probably my favourite pasta shape.
You can skip the 1st stage in this recipe if you don't have time, but even letting the aub sit for 10 minutes will make a difference.
(serves 4)
Rigatoni pasta works so well in this. You can't always find it in supermarkets, but I recommend seeking it out in more specialist stores and buying a few bags for a rainy day - it's probably my favourite pasta shape.
You can skip the 1st stage in this recipe if you don't have time, but even letting the aub sit for 10 minutes will make a difference.
(serves 4)
-2 large aubergines, cut into 2cm dice
-2 tbsp of cooking evoo & a good drizzle of Saint Rosalia for finishing
-4 garlic cloves, finely chopped
-1 tin plum tomatoes
-40g basil + stalks
-400g pasta (i used rigatoni)
-Parmesan
1.Put the diced aubergine in a colander in the sink and sprinkle with salt. Leave to sit for 30 minutes. (to properly season aub, which can be quite bland otherwise)
2.Heat the oven to 200C.
3.Toss in a bowl with evoo and bake, well spread out, for about 20 mins until caramelised, turning occasionally to make sure the pieces don’t dry out.
4.Meanwhile, heat more evoo in a wide pan over a medium heat and add the garlic. Saute for a couple of minutes, then add the tomatoes and the basil stalks and bring to a simmer.
5.Turn down the heat and cook slowly for about 20 to 30 minutes until thickened.
6.Once the sauce is almost ready, cook the pasta in plenty of boiling salted water. Add the aubergine to the sauce and discard the basil stalks.
7.Drain the pasta, reserving some pasta water to loosen up the sauce. Toss aubergines in the sauce. If not silky/squelchy enough add more pasta water.
8.Divide between plates and sprinkle with parm and basil leaves, roughly torn over the top. Finish with a drizzle of Saint Rosalia.
1.Put the diced aubergine in a colander in the sink and sprinkle with salt. Leave to sit for 30 minutes. (to properly season aub, which can be quite bland otherwise)
2.Heat the oven to 200C.
3.Toss in a bowl with evoo and bake, well spread out, for about 20 mins until caramelised, turning occasionally to make sure the pieces don’t dry out.
4.Meanwhile, heat more evoo in a wide pan over a medium heat and add the garlic. Saute for a couple of minutes, then add the tomatoes and the basil stalks and bring to a simmer.
5.Turn down the heat and cook slowly for about 20 to 30 minutes until thickened.
6.Once the sauce is almost ready, cook the pasta in plenty of boiling salted water. Add the aubergine to the sauce and discard the basil stalks.
7.Drain the pasta, reserving some pasta water to loosen up the sauce. Toss aubergines in the sauce. If not silky/squelchy enough add more pasta water.
8.Divide between plates and sprinkle with parm and basil leaves, roughly torn over the top. Finish with a drizzle of Saint Rosalia.