Pasta alla Norma with Charred Aubergine and Ricotta Salata

⏱ 45 min · Serves 4

Sicily in a bowl: golden aubergine melting into a sweet garlicky tomato sauce, tangled through rigatoni and showered with salty ricotta salata and torn basil. Roasting the aubergine instead of deep-frying keeps it silky without a pan of oil.

Per serving: 625 kcal · 19.0g protein · 86.0g carbs · 23.0g fat

Ingredients

• 2 medium aubergines (about 700g), cut into 2cm cubes
• 5 tbsp extra virgin olive oil
• 1 tsp fine salt, plus more to taste
• 1 small onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp dried chilli flakes (optional)
• 1 x 400g tin good-quality chopped tomatoes
• 1 x 400g tin whole peeled tomatoes, crushed by hand
• 1 tsp caster sugar (if tomatoes are sharp)
• 400g rigatoni or casarecce
• 1 large handful basil leaves, torn
• 80g ricotta salata, grated (or firm feta / aged pecorino)
• Black pepper, to taste

Method

1. Heat the oven to 220C/200C fan. Toss the aubergine cubes with 4 tbsp olive oil and 1 tsp salt on a large baking tray, spreading them out in a single layer.
2. Roast for 25-30 minutes, turning once, until deeply golden and collapsing at the edges.
3. Meanwhile, warm the remaining 1 tbsp oil in a wide pan over medium heat. Soften the onion for 6-8 minutes, then add the garlic and chilli flakes and cook 1 minute more until fragrant.
4. Add both tins of tomatoes, a pinch of salt and the sugar if needed. Simmer gently, uncovered, for 15-20 minutes until thick and glossy, stirring now and then.
5. Bring a large pot of well-salted water to the boil and cook the pasta until just shy of al dente. Reserve a mugful of pasta water before draining.
6. Stir three-quarters of the roasted aubergine into the sauce, crushing some against the pan so it melts in. Season with black pepper.
7. Add the drained pasta to the sauce with a splash of pasta water and toss over the heat for 1-2 minutes until every piece is coated and silky.
8. Fold through most of the basil. Serve topped with the reserved aubergine, a generous grating of ricotta salata and the last of the basil.