Servings
Font
Back
0.0 from 0 votes

Perfect pasta alla Norma

A delicious Sicilian rigatoni all Norma recipe with roasted aubergines

Prep Time
10 mins
Cook Time
10 mins
Servings: 2 - 4
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 200C / 400F.
  2. 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.
  3. 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.
  4. Halfway through the cooking time, get a large pot of salty water on the boil and cook the rigatoni until al dente.
  5. When the tomato sauce is ready, process it with a stick blender until smooth.
  6. 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.