Pasta alla Norma

Pasta in a tomato sauce with cheese and roasted aubergine.

Source: Rick Stein

Serves 2

Ingredients

• Olive Oil
• 1 aubergine, cut into 1x1 cm strips
• 200g pasta
• 1 tin of tomatoes
• 3 cloves of garlic, finely chopped
• 25g basil
• Ricotta salata (or pecorino)
• A pinch of dried chili flakes

Method

1. Put the sliced aubergine in a colander and sprinkle with salt. Leave to sit for 30 minutes.
2. Heat the oven to 200ºC.
3. Rinse the aubergine and pat dry with a kitchen towel.
4. Spread the aubergine on a baking tray and drizzle with olive oil. Toss to ensure all the aubergine is covered.
5. Put the baking tray into the over for about 20-30 minutes.
6. Heat some olive oil in a fry pan and gently fry the garlic and chili flakes.
7. Add the tomatoes and the basil and bring to a simmer.
8. Turn down the heat and cook slowly for 20-30 minutes.
9. Cook the pasta in salted water, until just done.
10. Drain the pasta and stir into the sauce, along with the aubergine.
11. Sprinkle over the cheese and stir in a splash of the pasta cooking water.
12. Serve with more cheese and a drizzle of olive oil.