Perfect pasta alla Norma recipe
A delicious Sicilian rigatoni all Norma recipe with roasted aubergines
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Ingredients
Tomato sauce:
- 2 x 410gms tins of crushed tomatoes or tomato passata
- 2 Tbsp butter
- 1 brown onion peeled and roughly chopped into 8 pieces
- 3 cloves of garlic slices
- 1 tsp dried oregano
- ½ - 1 tsp dried chilli flakes
Rigatoni all Norma:
- 2 large aubergines brinjal or 3 medium, cut into 2-3cm dice
- 3 Tbsp Olive oil
- Salt & pepper
- ½ tsp dried oregano
- 250 gm rigatoni
- approx 1.5 - 2 cups of the tomato sauce as per above
- Grated ricotta salata to taste optional and I didn't use
- 1/2 cup 125gms fresh ricotta (optional but I didn't use)
- Freshly grated Pecorino or Parmesan cheese
Instructions
- Preheat the oven to 200C / 400F.
- Put the tomatoes in a medium pot with butter, onion, garlic, oregano, and chilli flakes. Season well with salt and pepper. Bring to a gentle bubble then simmer on low with the lid on for 45mintes. Stir occasionally.
- Toss the chopped aubergines in olive oil & oregano and season well with salt and pepper. Spread on a large baking tray and roast in the oven for around 30 – 40 minutes until golden on the outside and soft in the middle.
- Halfway through the cooking time, get a large pot of salty water on the boil and cook the rigatoni until al dente.
- When the tomato sauce is ready, process it with a stick blender until smooth.
- Mix the pasta with the roasted aubergine and tomato sauce and serve with grated parmesan and torn fresh basil leaves.
Notes
To save time the pasta sauce can be made in advance and reheated before adding the roasted aubergines and serving.
Servings: 2 - 4