Pasta alla Norma

Method

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1. Toss the aubergine cubes with the tablespoon of salt and leave in a colander for 40 minutes. Rinse briefly and press dry between tea towels — properly dry, or the oil will spit.

   Mark done Start 40 min timer

2. Heat the sunflower oil to 180°C / 355°F and fry the aubergine in three batches for 4 to 5 minutes each, until deep golden and collapsed. Drain on a rack.

   Mark done Start 4 min timer

3. In a wide pan, warm the olive oil with the sliced garlic over medium-low heat until pale gold, about 4 minutes.

   Mark done Start 4 min timer

4. Add the crushed tomatoes and salt and simmer for 20 minutes until thickened and darkened.

   Mark done Start 20 min timer

5. Tear in half the basil and fold through two-thirds of the fried aubergine, keeping the rest for the top.

   Mark done

6. Cook the pasta until 1 minute short of al dente and reserve 200 ml of water.

   Mark done

7. Toss the drained pasta through the sauce with a splash of pasta water for a minute, until it coats every tube.

   Mark done

8. Serve topped with the remaining aubergine, the rest of the basil and a heavy grating of ricotta salata.

   Mark done

Chef’s Tips

• Do not skip salting the aubergine. It halves the oil it absorbs.
• If you cannot find ricotta salata, a dry feta or aged Pecorino is closer than Parmigiano.
• The sauce is better made an hour ahead and reheated.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A Sicilian Nero d'Avola or Etna Rosso
• Serve with a fennel and orange salad
• Finish with cannoli

Storage & Reheating

Refrigerate 3 days. The aubergine softens but the flavour deepens. Reheat gently with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.