This recipe for pasta alla norma appeared in the August 2021 BBC Good Food magazine. We've seen it on menus in Italian restaurants but have never tried it...so this was a first for eating and making it! I'm not a huge fan of aubergine, so don't eat it very often...the issue I find is normally the skin can be quite tough or chewy - maybe it's just been the way I've cooked it! Anyway, as the aubergine in this dish is roasted rather than fried, the skin and flesh turn out lovely and tender and full of flavour.
The tomato sauce is lovely and rich with a kick of heat depending on how much chilli flakes you add, and you get pops of flavour from the capers and basil leaves. A delicious vegetarian dish that can easily be made vegan if required.
Tips
- Give this pasta alla norma recipe a bit of a twist:
- Stir in a little nduja into the sauce – the fiery Italian salami paste will add an extra layer of flavour and an extra kick of chilli heat.
- If you have a glut of courgettes, you can use these in place of some, or all of the aubergines.
- You can turn this into a pasta bake by swapping out the spaghetti for a short tube pasta, like penne or rigatoni. Pour the sauce and pasta mixture into a dish and cover with grated or sliced mozzarella. Bake in the oven until gooey and golden.
- The sauce is freezable – when making it the first time, we made a full batch of the sauce but cooked only half of the pasta quantity. Before adding the cooked pasta at step 4, half of the sauce was transferred into an airtight container, left to cool and then popped into the freezer. Defrost overnight and reheat in a pan on the hob.
- This recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 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
- a pinch of chilli flakes, to taste
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 300g spaghetti (egg-free, if needed)
- a small bunch of basil, shredded, plus a few leaves to serve
- 1 heaped tbsp capers, drained
- salt and freshly ground black pepper
- ricotta salata, parmesan or vegetarian alternative, finely grated, to serve (optional)
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Instructions
- Toss the aubergines with the salt, then tip into acolander set over a bowl for 30 minutes.
- Heat the oven to 220C/200C fan/gas 7. Meanwhile, heat half of the oil in a large casserole dish, frying pan or saucepan over a low heat and cook the onion with a pinch of salt for 10 minutes. Add the garlic and chilli flakes, and cook for 1 minute. Then add in the tomatoes and sugar, and bring to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally.
- Pat the aubergine dry with kitchen roll, toss with the rest of the oil, spread out on a baking tray and roast for 25 to 30 minutes until tender and golden at the edges. Meanwhile, cook the pasta following packet instructions, then drain, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce along with the basil and capers. Season with salt and freshly ground black pepper, to taste, and toss with the pasta and a splash of the water. Divide between bowls (see Tips) and top with your choice of finely grated cheese, if using and extra basil.
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Pasta Alla Norma
Ingredients
- 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
- a pinch of chilli flakes to taste
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 300g spaghetti egg-free, if needed
- a small bunch of basil shredded, plus a few leaves to serve
- 1 heaped tbsp capers drained
- salt and freshly ground black pepper
- ricotta salata, parmesan or vegetarian alternative finely grated, to serve (optional)
Instructions
- Toss the aubergines with the salt, then tip into acolander set over a bowl for 30 minutes.
- Heat the oven to 220C/200C fan/gas 7. Meanwhile, heat half of the oil in a large casserole dish, frying pan or saucepan over a low heat and cook the onion with a pinch of salt for 10 minutes. Add the garlic and chilli flakes, and cook for 1 minute. Then add in the tomatoes and sugar, and bring to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally.
- Pat the aubergine dry with kitchen roll, toss with the rest of the oil, spread out on a baking tray and roast for 25 to 30 minutes until tender and golden at the edges. Meanwhile, cook the pasta following packet instructions, then drain, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce along with the basil and capers. Season with salt and freshly ground black pepper, to taste, and toss with the pasta and a splash of the water. Divide between bowls (see Notes) and top with your choice of finely grated cheese, if using and extra basil.
Notes
- Give this pasta alla norma recipe a bit of a twist:
- Stir in a little nduja into the sauce – the fiery Italian salami paste will add an extra layer of flavour and an extra kick of chilli heat.
- If you have a glut of courgettes, you can use these in place of some, or all of the aubergines.
- You can turn this into a pasta bake by swapping out the spaghetti for a short tube pasta, like penne or rigatoni. Pour the sauce and pasta mixture into a dish and cover with grated or sliced mozzarella. Bake in the oven until gooey and golden.
- The sauce is freezable – when making it the first time, we made a full batch of the sauce but cooked only half of the pasta quantity. Before adding the cooked pasta at step 4, half of the sauce was transferred into an airtight container, left to cool and then popped into the freezer. Defrost overnight and reheat in a pan on the hob.
- This recipe is easily adapted if you’re cooking for less or more people.
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