Perfect pasta alla Norma
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
2 - 4
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Cuisine
Italian
Perfect pasta alla Norma
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A delicious Sicilian rigatoni all Norma recipe with roasted aubergines
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Ingredients
Tomato sauce:
- 2 crushed tomato or tomato passata, 410 g tins, quantity unspecified
- 2 Tbsp butter
- 1 brown onion peeled and roughly chopped into 8 pieces
- 3 cloves garlic slices
- 1 tsp oregano dried
- ½ - 1 tsp dried chili flakes
Rigatoni all Norma:
- 2 aubergine brinjal or 3 medium, cut into 2-3cm dice, large
- 3 Tbsp olive oil
- salt
- black pepper
- ½ tsp oregano dried
- 250 rigatoni pasta
- tomato sauce approx 1.5 to 2 cups
- ricotta salata cheese optional and I didn't use, grated, to taste
- 1/2 cup ricotta cheese 125 g fresh, optional
- pecorino cheese or Parmesan cheese, freshly grated
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.
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