Pasta alla norma

Pasta alla norma is a classic Sicilian pasta dish that features roasted eggplant and a tomato-based sauce, flavoured with garlic and basil. Finish with a hearty pinch of chilli flakes.

Pasta alla norma Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 1 large eggplant (or 2 medium), cut into 2 cm dice
• ½ cup (125 ml) extra virgin olive oil, plus extra to serve
• salt and black pepper
• 4 garlic cloves, thinly sliced
• 3 cups (750 ml) tomato passata with basil
• 1 tsp dried oregano
• 375 g fusilli pasta
• ½ cup basil leaves, thinly sliced
• chilli flakes, to garnish

Instructions

1. Preheat oven to 220˚C fan-forced (240˚C standard). Line two baking trays with baking paper.
2. In a large bowl, combine the eggplant chunks with 3 tbsp extra virgin olive oil. Toss well to coat. Spread the eggplant chunks onto the baking trays and roast for 20 minutes, or until golden. Remove from the oven and season with salt and pepper.
3. Bring a large saucepan of salted water to the boil.
4. Meanwhile, heat 3 tbsp oil in a large heavy-based saucepan over medium heat. Add the garlic and cook, stirring for 1 minute, or until fragrant. Add the passata and oregano and cover. Cook for 5-10 minutes, or until the sauce thickens. Season to taste with salt and pepper.
5. When the water comes to the boil, cook the pasta according to the packet directions. When cooked, add the pasta to the sauce with the roasted eggplant and toss to coat. Add a dollop of extra pasta water, if you like (this helps give the pasta sauce a thicker texture and extra seasoning!).
6. Divide pasta between bowls and garnish with a drizzle of extra virgin olive oil, basil leaves and chilli flakes.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Eggplant

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