Pasta Alla Norma
- 2 small aubergines
- 2 cloves of garlic
- Handful of fresh basil
- 1 tsp dried oregano
- 1 tsp dried chilli flakes / bruschetta mix / italian herb mix (whichever is available in your pantry - they all work well)
- 1 tbsp baby capers rinsed- optional as the flavour is not to everyone's taste.
- 1 tbsp balsamic vinegar
- 400g tin of cherry tomatoes
- 1 bag cassarecia or pasta of your choice
- 1 tub of ricotta
- Parmesan cheese
- Extra-virgin olive oil
Dice the aubergines into about 1 cm cubes. Place on a plate with paper towel and lightly season with sea salt to draw out the moisture. Continue on with the next step while the aubergine starts to change colour.
Finely slice the garlic, wash and shred up your handful of basil.
Season your aubergines with your chosen spices. In a frying pan, warm up some olive oil in a medium heat and shallow fry the aubergines. Be careful not to allow the oil to become too hot as it may start to burn the spice. Allow the aubergine to become a nice crispy golden brown and when ready, remove from the oil to a plate with some paper towel. Set aside.
In a sauce pan add a tbsp of olive oil and lightly brown the chopped garlic. When ready, throw in your cherry tomatoes and bring to a simmer. Add the balsamic and basil leaves and simmer gently for 10 minutes then add the capers and broken up ricotta, allow the flavours to combine for a further 10 minutes.
During this time, cook your pasta.
Finely grate parmesan cheese .
Add the spaghetti to the sauce and toss well, sprinkle over parmesan and season as needed.