Page title and description

Vegetarian mains
Pasta Alla Norma
Ingredients
- 1 large aubergine
- 2-3 garlic cloves, finely chopped
- olive oil for frying
- 750g ripe tomatoes, skinned, deseeded and chopped
- 400g spaghetti
- 3 tbsp Pecorino or Parmesan, grated, to serve
- small handful fresh basil, torn
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
20 min
PT20M
-
Step 1
Slice the aubergine into 1cm discs and cut into 1cm wide strips. Spread out in a colander and sprinkle with salt. Leave to drain for an hour, then rinse and pat dry. -
Step 2
Fry the garlic gently in 4 tablespoons olive oil until beginning to colour. Add the tomatoes, salt and pepper and simmer for 15 minutes or so to make a thick tomato sauce. Re-heat when needed. -
Step 3
Bring a large pan of salted water to the boil and add the spaghetti. Boil until al dente. While the spaghetti is cooking, heat a generous layer of olive oil in a wide frying-pan, and fry the aubergine until browned, in 2 batches if necessary. Drain on kitchen paper. -
Step 4
Drain the spaghetti and tip into a large serving bowl. Add the hot tomato sauce, cheese, and the basil. Toss quickly. Top with the fried aubergine and serve with extra cheese to hand round.