Pasta alla Norma

1. 1

   Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces.

2. 2

   Turn the heat down to medium-low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon.

3. 3

   Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water.

4. 4

   Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce.

5. 5

   Serve with torn basil and crumbled ricotta salata or grated pecorino.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.