Aubergine Pasta (Pasta alla Norma)

This Italian pasta recipe is an easy midweek meal for the family. Aubergine gently fried before creating a homemade pasta sauce using tinned chopped tomatoes, garlic, chilli, pepper. Cooked fusilli, macaroni, rigatoni or penne pasta stirred through a Sicilian tomato-based sauce. Finally, a sprinkle of shaved Parmigiano-Reggiano or Ricotta Salata and fresh basil are added. Pasta alla Norma can be served cold or warm.Great for lunch or a pasta salad sharing plate at family gatherings or BBQ's.

📝 Ingredients

• 2 Aubergine (Eggplant) (diced)
• 1 tsp Salt
• 5 tbsp Olive Oil
• 500 grams Fusilli Pasta (or other pasta such as macaroni, spaghetti, penne.)
• 2 tins Chopped Tomatoes
• 4 cloves Garlic (finely chopped or pureed)
• 1 Chilli (finely chopped or minced)
• Black Pepper (to taste)
• 60 grams Parmigiano-Reggiano or Ricotta Salata (shaved to serve)
• Basil (fresh chopped to serve)

👨‍🍳 Instructions

1. 1Prepare: Cut the aubergine into cubes and sprinkle with salt.
2. 2Saute Aubergine: Heat the olive oil in a pan over medium heat. Add the Aubergine, gently fry until soft and golden, about 8 minutes.
3. 3Pasta Sauce: Add chopped tomatoes, garlic, chilli & black pepper with the aubergine. Turn to high heat.Once bubbling, turn the temperature down to low and simmer.
4. 4Cook Pasta: Whilst the sauce simmers, cook the pasta to the instructions on the packet.
5. 5Stir through: Drain the pasta. Stir into the thickened pasta sauce.
6. 6Serve: Top with fresh basil and shaved Parmigiano-Reggiano or Ricotta Salata.Season to taste with salt and pepper.Serve warm or cold!!