Pasta alla Norma

I knew I liked pasta, tomato sauces and aubergine, so was pleased to find this tasty sauce while on holiday in Sicily. I've baked the aubergines, but frying them is the traditional way.

Kipp Clark @kipplidge

I knew I liked pasta, tomato sauces and aubergine, so was pleased to find this tasty sauce while on holiday in Sicily. I've baked the aubergines, but frying them is the traditional way.

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Ingredients

40 mins

4 people

2aubergines (can use courgette + aubergine)
1 tinquality chopped tomatoes
1 tbspcapers
1 tbspred wine vinegar
1 tsporegano
1 tspchilli flakes
3 clovesgarlic
5 tbspExtra virgin olive oil
2 tbspfresh basil/parsley (or 1/2 tsp dried basil)
400 gspaghetti
50 gricotta salata (or substitute a mix of soft cheese & parmesan)

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Steps

40 mins

1

Preheat the oven to 220C. Wash and slice the aubergine/courgette into 1/2 inch slices. Finely chop the garlic.
2

Lay the aubergine slices on an oiled baking tray, then brush with E.Very. olive oil. Season them, and also sprinkle 1/3 garlic, oregano and chilli flakes on the aubergine. Bake for 20 minutes, turning at 10 minutes (or air fry cubes for 12 mins on 200C).
3

Add 2 tbsp of E.Very. olive oil to a saucepan. Heat on a low heat, then add the remaining garlic and capers. Fry on a low heat for 1 minute.
4

Add the chopped tomatoes, vinegar and seasoning to taste. Simmer for 10 minutes.
5

Chop the fresh herbs and grate parmesan, if required.
6

When the aubergines are cooked add to the sauce (+ a little water, if required). Simmer for a further 5 minutes, turn off the heat, and stir in the fresh herbs.
7

Serve with cooked pasta/spaghetti, topped with your chosen cheese (ricotta salata is traditional).