Spaghetti alla Norma
share
Serves 6-8
Ingredients
500g spaghetti
3 eggplants, chopped in cubes
1 garlic clove, finely chopped
800g Italian peeled tomatoes
Ricotta salata (or pecorino)
Fresh basil
Method
Shallow-fry eggplant cubes until golden and tender. Ensure not to overcook.
In a heavy based pot, drizzle a generous amount of olive oil.
Add the garlic and fry until fragrant.
Add the tinned tomatoes into the pot, cook for 20 minutes.
Turn the heat off and add a small sprig of basil (about 5 leaves).
Blend until smooth, then add the fried eggplant into the tomato sugo.
Cook the spaghetti as per packaged instructions.
Toss the pasta with the sauce and serve with basil leaves and grated ricotta salata cheese.
Tip:
Ricotta salata is a cured aged ricotta cheese. You can use pecorino if you can’t find ricotta salata.
