Pasta alla Norma
This take on a classic Italian dish (Pasta alla Norma is named for Bellini’s opera, Norma) pairs golden fried aubergine with a simple tomato sauce. Delicious at any time of year.
Ingredients
- 2 tbsp extra virgin olive oil, plus extra if needed
- 1 large aubergine, cut into roughly 2cm/¾in cubes
- 1 large garlic clove, sliced
- 400g tin cherry tomatoes
- pinch sugar
- 200g/7oz penne pasta
- 10g/â…“oz fresh basil, torn
- ricotta salata (salted, dried ricotta) or pecorino, crumbled or grated
- salt and freshly ground black pepper
Method
Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces.
Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon.
Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water.
Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce.
Serve with torn basil and crumbled ricotta salata or grated pecorino.