Pasta alla Norma

• 400gr of spaghetti

• 680gr of tomato passata

• 3 garlic cloves

• Fresh basil

• 3 medium-sized aubergines

• 80gr of salted ricotta

• Extra virgin olive oil

• Salt

• Black pepper

  
  

Step 1

Cut two aubergines in slices and then the slices in stripes. Cut the third aubergine in small cubes. Brush or spray both slices and cubes with extra-virgin olive oil, add a little salt and put them in separate trays. Cook them in a pre-heat oven at 240 C (Gas 9) for 20-25 minutes or until light brown.

Turn the slices and stir the cubes half-way through. When ready, sprinkle with black pepper.

Step 2

Put two spoonful of extra-virgin olive oil and the finely chopped garlic in a large simmering pan, set on a small flame. Wait until the garlic gain a little colour, then add the passata and a pinch of salt. Cover the simmering pan with a lid and leave it for 10-15 minutes, stirring occasionally.

When ready, add the basil (about a handful of leaves) teared by hand (don’t chop them!), add another spoonful of extra virgin olive oil, stir and cover again with a lid.

Step 3

Use a large pot for cooking the spaghetti in salted water. The cooking time is approximately 8-10 minutes, depending on the quality of the spaghetti.

Step 4

Grate the salted ricotta.

Step 5

Drain the pasta and add it to the simmering pan, together with half of the salted ricotta and the aubergine cubes. Stir gently and then share it between four warm plates, creating a little mould on each of them.

Lay the aubergine slices on the side of each mould, then sprinkle the remaining salted ricotta on the top.

Optionally, decorate with basil leaves at the bottom of the mould and a spoonful of tomato sauce at the very top.