Pasta alla Norma
Ottolenghi's take on the Sicilian classic with roasted aubergine and tomato sauce
Contents
Ingredients
For the roasted aubergines
- 1–1.2kg aubergines, cut into 1cm slices or chunks
- Olive oil, for coating
- Salt and pepper
For the sauce and pasta
- 400g spaghetti
- 3 tablespoons extra virgin olive oil, plus 4 tablespoons for serving
- 5 cloves of garlic, thinly sliced
- 1–2 mild dried chili peppers, crushed
- 1 can (400g) tomato pulp (passata or polpa)
- 5 sprigs fresh oregano or 1 teaspoon dried oregano
- Generous handful of fresh basil, chopped, plus extra for garnish
- 1 teaspoon sugar (optional)
- Salt and black pepper
Instructions
Step 1: Roast the aubergines
Preheat the oven to 200°C. Coat the aubergine slices with olive oil and season with salt and pepper. Spread them out on a baking sheet lined with baking paper and roast for 30 minutes — work in two batches or use two trays so they aren’t crowded.
Step 2: Make the sauce
Ten minutes before the aubergines are done, brown the garlic slices in the olive oil over high heat for about five minutes. Add the tomato pulp and oregano and let it simmer gently for ten minutes. Add the sugar if the sauce needs it, and stir in the fresh basil at the end.
Step 3: Cook the pasta
Meanwhile, cook the spaghetti al dente.
Step 4: Combine
Drain the pasta and toss it with the sauce. Mix in the roasted aubergine.
Step 5: Serve
Divide over warmed bowls and finish each with a tablespoon of extra virgin olive oil and some basil.
Tips
From Ottolenghi’s Simple. Warm the bowls with hot water before serving so the pasta stays hot at the table.