Pasta alla Norma (Sicilian Pasta with Aubergine and Ricotta Salata)
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Ingredients
- 350 g rigatoni pasta
- 500 g aubergines, cubed
- 50 ml olive oil
- 2 garlic cloves
- 400 g passata
- 10 g fresh basil leaves
- 100 g ricotta
- 30 g pecorino romano, grated
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 18.4 g
- Carbohydrate
- 71.7 g
- of which sugars
- 10.9 g
- Fat
- 18.5 g
- of which saturates
- 5.2 g
- Fibre
- 7.8 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan over a medium-high heat and fry the aubergine cubes for 10-12 minutes, stirring often, until golden and tender.
- 2
Add the garlic and cook for 1 minute, then stir in the passata and torn basil and simmer for 10 minutes.
- 3
Meanwhile, cook the rigatoni in a large pan of boiling water according to the pack instructions, until tender, then drain, reserving a little of the pasta water.
- 4
Toss the pasta through the sauce, loosening with a splash of the pasta water if needed.
- 5
Crumble over the ricotta and scatter with the pecorino to serve.
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