Pasta alla Norma
This traditional Sicilian pasta dish is flavourful and satisfying, ideal for weeknight dinners.
Ingredients
- 2 aubergines cut into cubes
- Salt and pepper to taste
- 1 tsp paprika
- Olive oil for cooking
- 300 g Diamond spaghetti
- 1 brown onion diced
- 3 cloves 3 cloves garlic thinly sliced
- 50 ml white wine
- 1 jar passata 700g
- 1 tsp dried Italian herbs
- ¼ tsp chili flakes
- Fresh basil to garnish
- Parmesan cheese to garnish
Instructions
- Roast the aubergines: Preheat the oven to 200°C. Place the aubergine cubes in a bowl, season with salt, pepper, and paprika, and drizzle with olive oil. Toss to coat evenly, then spread onto a lined baking tray. Roast for 20 minutes, tossing halfway through. Remove from the oven and set aside.
- Cook the Pasta: Fill a large pot with salted water and bring to a boil. Cook the spaghetti according to the packet instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Make the Sauce: Heat a large frying pan over medium heat. Add a drizzle of olive oil, then sauté the garlic for 1 minute, ensuring it doesn’t brown. Add the diced onion and cook for 2-3 minutes until soft and translucent.
- Pour in the white wine and allow it to reduce. Stir in the passata, Italian herbs, and chili flakes. Simmer on low heat for 10 minutes. Add the roasted aubergine into the sauce and stir to combine.
- Combine and Serve: Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, add a little reserved pasta water to loosen it. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with freshly grated Parmesan cheese and torn basil leaves.
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