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Pasta alla Norma (Traditional Italian recipe)
Ingredients
Large Aubergine – 1
Olive oil – 50 ml
Garlic – 3 cloves – sliced
Dried red chillies – 1
Tinned Italian tomatoes – 200 g (1 tin)
Oregano – 3 to 5 stalks
Pasta (penne) – 150 g
Parmesan – 30 g (shaved)
Basil leaves – 10, whole
Salt
Pepper
1. Preheat oven to 200 C
2. Slice aubergines 1 cm thick and place in a large glass bowl
4. Large glass bowl – + 40 ml olive oil, 3/4 of the salt, lots of
pepper – mix well, spread on lined baking sheets and leave to
bake for 35 mins
5. Place remaining 10 ml oil + sliced garlic + dried chillies on
heat – till golden
6. Tip in tomatoes + oregano stalks, sugar, 1/4 tsp salt, pepper.
Reduce heat and cook for 10 mins.
7. Place a large pot of water on high heat.
8. Remove oregano stalks
9. Remove aubergine from oven and cool – dice into cubes, saving
a few darker slices for garnish, and add to sauce.
10. Add salt when water comes to boil, tip in pasta and cook for 9 minutes or until al-dente stage (when you bite, pasta is still a little raw on the inside)
11. Strain pasta directly into the sauce, mix in basil, 3/4 of the
parmesan and 1 ladle pasta water if the sauce is too thick.
12. To serve – Spoon pasta into bowl, garnish with a roasted aubergine slice,
basil leaf, remaining parmesan and a little olive oil. Enjoy!
Note* – Tava-fry the aubergine slices if you don’t have an oven.
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