Pasta Alla Norma
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 4-6
- 1/2 cup oil
- 750g/26ozs eggplant (around 2 large eggplants)
- 4 cloves garlic, peeled and sliced
- 300g/10.6ozs. pancetta, diced (optional but really makes it amazing)
- 2x400g/14oz. tins chopped tomatoes
- 2 teaspoons hot chilli flakes
- 1/2 cup basil leaves, roughly chopped but leave some whole to place on top
- 2 sprigs mint
- 2 sprigs parsley
- 500g/1.1lb dried pasta (I used tripoline #68 but long or short pasta works)
- 1/4 cup ricotta salata (or parmesan or pecorino)
Step 1 - Preheat oven to 200C/400F and line 2 trays with parchment. First slice the eggplant into strips or coins (depending on what type of eggplant you use). I toss the eggplant in the oil and then spread it on two trays and bake for 25 minutes turning over halfway. Place one batch (you'll do 2 batches) in a frypan on high heat and then brown the eggplant and finish off cooking (it will only take a minute for each batch).
Step 2 - Add the garlic and saute for a minute. Add the pancetta cubes (if using) and fry for 3-4 minutes until browned at the edges and softened. Then add the tomatoes, chilli flakes, chopped basil leaves, mint and parsley. Allow to simmer until rich in colour (around 10 minutes).
Step 3 - While the sauce is cooking, cook the pasta in plenty of salted, boiling water. Drain and then toss in the sauce. Season well. Top with grated cheese and basil.