Pasta alla Norma

Serves - 4

You’ll need

• 400g rigatoni or penne
• 2 medium aubergines, cut into bite-sized chunks
• 6 tbsp olive oil, plus more if needed
• 3 garlic cloves, finely sliced
• 1 tsp dried chilli flakes, or to taste
• 2 x 400g tins good chopped tomatoes
• 1 tbsp tomato purée
• Small handful basil leaves, plus extra to serve
• 40g hard Italian cheese, finely grated – ideally ricotta salata if you can get it, otherwise Parmesan or Pecorino
• Sea salt
• Black pepper

Method

1. Salt the aubergines

Put the aubergine chunks into a colander, sprinkle generously with salt, and leave them for 30 minutes. This helps draw out excess moisture and gives you better texture when cooking.

Once they have sat, pat them dry with kitchen paper.

2. Cook the aubergines

Heat 4 tablespoons of olive oil in a large frying pan over a medium-high heat. Fry the aubergine in batches if needed, so it colours rather than steams. You want it golden, soft in the middle, and slightly crisp at the edges.

Transfer to a plate lined with kitchen paper and season lightly with black pepper.

3. Make the sauce

Bring a large pan of salted water to the boil for the pasta.

In a separate large pan, heat the remaining olive oil over a medium heat. Add the garlic and chilli flakes and cook gently for about 30 seconds to 1 minute, just until fragrant. Do not let the garlic catch.

Stir in the tomato purée and cook for a minute, then add the chopped tomatoes. Season with a little salt and black pepper and simmer for 15–20 minutes, until the sauce has thickened slightly and tastes rounded rather than raw. Tear in most of the basil.

4. Cook the pasta

Cook the pasta until al dente according to the packet instructions. Before draining, save a mug of the pasta water.

5. Bring it together

Add most of the aubergine to the tomato sauce, keeping a few pieces back for the top if you like things looking especially good at the table. Tip in the drained pasta and toss everything together, adding a splash of pasta water if needed to loosen the sauce.

Taste and adjust the seasoning.

6. Finish and serve

Divide between bowls and top with the remaining aubergine, the grated cheese, and a few extra basil leaves. Serve straight away.

A couple of helpful notes

- Ricotta salata is the more traditional finish here – firmer, saltier, and slightly less nutty than Parmesan. If you can find it, use it.
- Do not drown this in cheese. It wants enough to sharpen and finish the dish, not bury it.