Pasta alla Norma

1 hrServes 4

Roasted eggplant tossed with a quick tomato sauce, finished with pecorino and basil.

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prepPreheat oven to 220°C / 425°F fan.
3 eggplants (900 g)	Peel eggplants in stripes, slice 1 cm thick	Toss eggplant with 75 ml oil, 3/4 tsp salt & pepper	Roast 220°C / 425°F, 30–35 min until golden	Stir in roasted eggplant	Toss pasta with sauce & two-thirds pecorino	Add pasta water if needed, divide into bowls	Top with remaining pecorino & basil
120 ml olive oil
salt & black pepper
2 tablespoons olive oil (for the sauce)	Fry garlic & chillies in 2 tbsp oil, 1–2 min	Add tomatoes, oregano, sugar, 1/2 tsp salt & pepper	Simmer 10 min until thick, remove oregano sprigs
5 garlic cloves, thinly sliced
1–2 mild dried chillies, deseeded (or 1 pinch dried flakes)
2 × 400 g tins plum tomatoes
5 large oregano sprigs (8 g) (or 1 teaspoon dried oregano)
1 tsp caster sugar
300 g spaghetti	Cook pasta al dente, drain & reserve water
30 g mature pecorino romano, shaved (two-thirds)
15 g mature pecorino romano, shaved (remaining)
20 g basil leaves, torn
pasta cooking water

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