Sicilian Pasta Alla Norma
Learn how to make an easy weeknight dinner in only 30 minutes with this delicious pasta recipe, packed with golden eggplant, cheese and a hint of chilli.
Ingredients
- 1/2 cup parmesan (grated)
- 500g La Molisana Pastificio Extra Di Lusso Paccarielli Rigati No 321
- 1/2 bunch basil, leaves picked
- 1 large eggplant (cut into 2cm pieces)
- 1/3 cup extra virgin olive oil
- 1/4 tsp dried chilli flakes
- 800g diced tomatoes
- 60g fresh ricotta
- 3 cloves garlic, crushed
Method
- Heat half the oil in a large, deep frying pan over medium-high heat. Fry half the eggplant, stirring occasionally, for 4 minutes or until golden. Transfer to a plate. Repeat with remaining oil and eggplant.
- Add garlic and chilli to pan and cook for 1 minute or until garlic is fragrant. Add tomatoes, reduce heat to low and simmer, partially covered, for 15 minutes, adding eggplant halfway through cooking, or until sauce has slightly thickened. Season.
- Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Add pasta, parmesan and reserved cooking liquid to pan. Toss until well combined. Serve topped with ricotta, basil and extra parmesan.
