Sicilian Pasta alla Norma with Charred Aubergine and Ricotta Salata

⏱ 50 min · Serves 4

The great Catanese classic: silky aubergine collapsing into a sweet tomato sauce, tangled through rigatoni and showered with salty ricotta salata and torn basil. Roasting the aubergine instead of deep-frying keeps it light but still meltingly rich.

Per serving: 625 kcal · 19.0g protein · 82.0g carbs · 24.0g fat

Ingredients

• 2 medium aubergines (about 700g), cut into 3cm chunks
• 5 tbsp olive oil
• 1 tsp fine salt
• 400g rigatoni or penne
• 3 garlic cloves, thinly sliced
• 1/2 tsp dried chilli flakes (optional)
• 1 x 400g tin whole plum tomatoes, crushed by hand
• 250g cherry tomatoes, halved
• 1 tsp caster sugar (if tomatoes are sharp)
• Large handful basil leaves, plus extra to serve
• 80g ricotta salata, finely grated (or pecorino)
• Salt and black pepper

Method

1. Heat the oven to 220C/200C fan. Toss the aubergine chunks with 3 tbsp olive oil and 1 tsp salt, spread on a large baking tray in a single layer and roast for 25-30 minutes, turning once, until deeply golden and collapsing.
2. Meanwhile, warm the remaining 2 tbsp olive oil in a wide pan over medium-low heat. Add the garlic and chilli flakes and cook 1-2 minutes until fragrant but not browned.
3. Add the tinned tomatoes and cherry tomatoes, season, and simmer for 15-18 minutes until thick and glossy. Taste and add the sugar if needed.
4. Bring a large pot of well-salted water to the boil and cook the pasta until just al dente. Reserve a mugful of cooking water before draining.
5. Stir the roasted aubergine and most of the basil into the sauce; keep a few chunks back for the top if you like.
6. Add the drained pasta to the sauce with a splash of pasta water and toss over the heat for a minute so everything clings together.
7. Serve in warm bowls with a generous grating of ricotta salata, torn basil and a grind of black pepper.