This pasta alla Norma recipe is a Sicilian classic, comprised of a rich tomato sauce studded with golden aubergine and topped with shavings of ricotta salata. Feel free to use a different type of short tubular pasta such as ragatoni if you can't get your hands on boccole.
Prep time: 35 mins
- 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
- 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.
- 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).
- Add the tomatoes (if using whole tinned tomatoes, roughly chop them before adding).
- Simmer for 10–15 minutes until the sauce has thickened slightly. Stir intermittently to avoid any sticking.
- 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).
- Once golden, drain on kitchen paper to remove any excess oil.
- Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions.
- 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.
- Garnish with shavings of ricotta salata and torn basil leaves.
Credit: Great Italian Chefs