Sicilian Spaghetti alla Norma
, 1 h, Serves 4
Pasta with fried aubergine, tomato sauce, capers and basil, finished with pecorino and extra virgin olive oil.
| prepBring a large pan of salted water to a boil for the spaghetti. | ||||||||
| 2 aubergines, chopped into 2 cm chunks | Salt aubergines, rest 20 min | Rinse aubergines, toss with oregano, chilli & salt | Fry aubergines 5–8 min until golden, in batches | Add garlic, capers & basil stalks, cook 2 min | Stir in vinegar & tomatoes, simmer 15–20 min | Grate cheese, tear basil leaves into sauce | Toss spaghetti with sauce, loosen with water | Divide into bowls, grate remaining cheese & basil |
| 3 cloves garlic, peeled and finely sliced | ||||||||
| ½ bunch fresh basil (15 g), stalks finely sliced, leaves reserved | ||||||||
| 1 tsp dried oregano | ||||||||
| 1 tsp dried chilli flakes | ||||||||
| 1 tbsp baby capers | ||||||||
| 1 tbsp red wine vinegar | ||||||||
| 1 × 400 g tin quality plum tomatoes | ||||||||
| 320 g dried wholewheat spaghetti | Cook spaghetti 8 min until al dente | Drain pasta, reserve 1 cup cooking water | ||||||
| 240 ml reserved pasta cooking water | ||||||||
| 50 g pecorino cheese | ||||||||
| extra virgin olive oil | ||||||||
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