Italy · Mediterranean
Pasta alla Norma
Sicilian aubergine and tomato pasta finished with salty ricotta salata.
45 min Serves 4 easypastavegetariansicily
Ingredients
- 2 aubergines, cubed
- 400g tinned tomatoes
- 320g rigatoni
- 1 garlic clove
- Basil
- Ricotta salata
- Olive oil, salt
Method
- 1
Salt the aubergine for 20 minutes, pat dry, then fry in olive oil until deep gold.
- 2
Simmer tomatoes with garlic and salt for 20 minutes.
- 3
Cook the pasta and drain, keeping a cup of water.
- 4
Toss pasta, sauce and most of the aubergine together.
- 5
Top with the rest of the aubergine, torn basil and grated ricotta salata.
Budget note
Aubergines are cheapest in late summer — buy heavy, glossy ones at market close.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Trattoria Trail
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook