Pasta alla Norma (Aubergine, Tomato and Ricotta Salata)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A Sicilian pasta of roasted aubergine and rich tomato sauce, finished with salty ricotta salata and fresh basil.
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Method
- 1
Heat the Oven. Preheat the oven to 220°C (200°C fan) at least 20 minutes ahead so it's fully up to temperature before the aubergine goes in.
- 2
Spread the Aubergine. Toss the aubergine cubes with the olive oil and salt, then spread them in a single layer across the two lined trays rather than piling them up. Crowding the cubes together traps steam and stops them browning properly, leaving them soft and soggy instead of golden.
- 3
Roast Until Golden. Roast for 25-30 minutes, turning once, until the aubergine is deep golden and creamy inside. The browning that develops here creates sweet, savoury flavours that raw or lightly cooked aubergine simply doesn't have.
- 4
Build the Tomato Sauce. While the aubergine roasts, warm the 2 tbsp oil with the garlic and chilli flakes in the pan over medium-low heat for 2-3 minutes until the garlic is pale gold. Add the crushed tomatoes, then simmer for 15-20 minutes until thickened, and tear in half the basil. Gentle cooking lets the garlic flavour the oil without turning bitter, while the slow simmer concentrates the tomatoes into a thick, clingy sauce.
- 5
Cook the Pasta. Bring 3 litres of water to the boil with the salt and cook the rigatoni for 1 minute less than the packet time.
- 6
Combine and Finish. Reserve 240ml of the pasta water and drain the pasta, then stir three-quarters of the roasted aubergine into the sauce along with the pasta and 60ml of the water, tossing over medium heat for 1-2 minutes until coated and glossy. Finishing the pasta in the sauce with a little starchy water helps everything bind into a glossy coating rather than a watery puddle.
- 7
Serve. Serve topped with the remaining aubergine, the ricotta salata and the rest of the basil. Keeping some aubergine back for the top adds texture and a browned flavour that would otherwise get lost if everything were stirred together.
Storage
Keep covered in the fridge for up to 3 days; the sauce (without pasta) also freezes well for up to 3 months. Reheat gently in a pan with a splash of water, or in the microwave, until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 large rimmed baking trays lined with baking paper
- large frying pan or sauté pan (30 cm)
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 683 kcal |
| Protein | 19.5 g |
| Carbohydrate | 93.6 g |
| of which sugars | 14.5 g |
| of which free sugars | 0 g |
| Fat | 26.9 g |
| of which saturates | 6.2 g |
| Fibre | 12.4 g |
| Salt | 2.9 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
