A practical Italian Gourmet recipe for pasta alla norma, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Pasta alla Norma
Prep: 15 mins Cook: 35 mins Serves: 4
Ingredients
- 320g rigatoni or spaghetti
- 2 medium aubergines
- 500g passata
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- A handful of fresh basil
- 80g ricotta salata, grated
- Salt and black pepper
Method
- Cut the aubergines into cubes, salt lightly and leave for 15 minutes. Pat dry.
- Fry or roast the aubergine with olive oil until deeply golden and tender.
- Cook the garlic gently in a little olive oil, add the passata and simmer for 15 minutes. Add torn basil and season.
- Cook the pasta until al dente, reserving pasta water.
- Toss the pasta with the tomato sauce and most of the aubergine, loosening with pasta water if necessary.
- Serve topped with the remaining aubergine, ricotta salata and fresh basil.
Italian Gourmet note
Ricotta salata gives the characteristic salty finish. Pecorino is a reasonable substitute if it is difficult to find.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.