The scents and flavours of Siciliy! A classic Sicilian aubergine pasta, quick and easy to make. Pasta alla Norma is a dish with a unique and enveloping taste, a vegetarian dish, prepared with simple and genuine ingredients as Sicilian mothers, grandmothers still do: a true triumph of flavours, taste after taste…
- 400g/2 cups Rigatoni
- Extra virgin olive oil
- 1 aubergine, diced
- 2 garlic cloves, finely chopped
- Peperoncino chilli flakes (optional)
- 400g/1 cup chopped tomatoes
- Handful fresh basil, torn
- Parmesan cheese/ricotta salt
- Salt & pepper
Heat a drizzle of olive oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
Cook the pasta. Stir the basil and aubergine into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil. Buon Appetito…