Pasta alla Norma
A Sicilian pasta dish, Pasta alla Norma is a a simple, fresh classic that’s a welcome weeknight regular.
Serves 6
2 eggplants
1/2 cup olive oil
1/2 teaspoon dried chilli flakes
1 x 400g tin plum or crushed tomatoes
1 x 700g bottle passata
1/2 bunch basil
4 cloves garlic
Parmesan to serve
Fresh ricotta to serve (optional)
Method
1.
Chop the eggplant into rough 2cm cubes. Place the cubes in a colander, and lightly coat them with salt. Leave to drain over the sink for 15 minutes.
2.
Finely dice the garlic and pick the leaves off the basil. Put the garlic and basil aside.
3.
Rinse the eggplant and pat dry with a paper towel. Add to a bowl and stir in the chilli, salt. and pepper.
Oregano is optional here.
4.
In a wide frying pan, heat the oil over medium heat.
6.
Add the eggplant and cook for 7-9 minutes.
7.
When it’s done, the eggplant will have reduced down – like this.
Reduce the heat and add the garlic. Let it cook for 2 minutes, or until it becomes fragrant.
8.
If your pan is big enough, you’ll be able to continue making the sauce there. If not, transfer to a pot.
Add the passata, tinned tomato and basil. Fill the empty tin with water and add it to the sauce.
9.
Heat the sauce until it comes to a boil, and then reduce and let simmer for 30 - 45 minutes.
10.
Serve with your favourite pasta and wine! 🍝🍷
