PASTA ALLA NORMA

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Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce

Provided by Esther Clark

Categories     Dinner

Time 1h10m

Number Of Ingredients 12

2 aubergines, cut into 3cm chunks
1 heaped tsp salt
4 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
pinch chilli flakes
2 x 400g tins chopped tomatoes
1 tsp sugar
350g spaghetti (egg-free, if needed)
small bunch basil, shredded, plus a few leaves to serve
1 heaped tbsp capers
ricotta salata or parmesan, finely grated, to serve (optional)

Steps:

  • Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
  • Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
  • Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
  • Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.

Nutrition Facts : Calories 517 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

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