Pasta alla Norma

Pasta with aubergine and tomato

This delicious pasta comes from Sicily. It's very easy to make and uses fresh, in season ingredients. It's served with ricotta salata, which is a dry seasoned ricotta cheese which you grate. I used it made from goat's milk. The pasta I used was sedani but you could use a similar pasta or spaghetti Ingredients for 4 people:

1. 450 g pasta

2. 1 small aubergine

3. 400 g fresh San Marzano tomatoes if possible or similar, washed and chopped

4. Clove garlic

5. Olive oil

6. Fresh basil

7. Ricotta salata

8. Oil for frying

9. Salt to taste

Method:

1. Wash,slice and dice the aubergine into cubes. Sprinkle with a pinch of salt and dry between kitchen paper for about 10 mins.

2. Heat frying oil in a pan and fry in batches until golden brown. Drain on kitchen paper and set a side.

3. Bring a pot of salted water to the boil and cook pasta according to instructions. About 10 minutes.

4. Heat olive oil in a pan and cook garlic for a min or two. Remove the garlic.

5. Now add the tomatoes and cook them down on medium heat for about 5-7 mins.

6. Now add the aubergine and mix.

7. Right at the end, add some torn fresh basil.

8. Drain pasta al dente and add to sauce.

9. Serve with the cheese grated on top and basil to garnish