Pasta alla Norma
The salted ricotta is an important element here, but it can be hard to find so you can substitute it for any salty-ish cheese such as feta, Lancashire, Pecorino or Parmesan. That said, foregoing it entirely makes this a brilliant vegan pasta as the aubergine brings real heft and substance to the party.
ingredients
serves 4
100g olive oil
3 medium aubergines, cut into 2-3 cm chunks
4 garlic cloves, thinly sliced
1 heaped tbsp capers, soaked if salted
1 x 400g tin of plum or cherry tomatoes (fresh toms are nice here too)
2 big handfuls of basil leaves
400g large-shaped pasta (I like paccheri, rigatoni or penne)
A chunk of salted ricotta or other salty cheese, to serve
instructions
Preheat the oven to 240C/220C fan. Toss the aubergine in 3/4s of the oil (you’ll fry the garlic in the rest) so it’s evenly coated, then spread out evenly on one or two lined baking trays, not too closely packed in. Season lightly. Place in the oven for 30-40 minutes until golden all over, tender in the middle and a little darker on the edges.
(Do a thorough check that all pieces are done, life is too short for under-cooked aubergine.)
Meanwhile, warm the rest of the oil in a large pan over a medium-low heat. Add the sliced garlic and gently fry, stirring occasionally until it begins to turn sticky and colour on the edges. Once you can see it begin to turn golden, add the capers, wait a second, then add the tomatoes, breaking them up with your spoon as they go in. Season a little, then simmer for 20-25 minutes to reduce and sweeten while the aubergine is roasting.
Once the aubergine is cooked, bring a pan of salted water to the boil and pour in your pasta. Introduce the aubergine and a splash of water to the tomato sauce and simmer for a further 10 minutes so everything can mingle.
Once you get to al dente, drain the pasta, reserving some of the cooking water. Add the basil to the aubergine sauce, followed by the drained pasta and a big splash of the cooking water. Have a taste, adjust the seasoning if needed and stir gently for a few minutes until the pasta has absorbed some of the sauce and you’re happy with the consistency.
Grate over the cheese, and serve. It’s still very delicious cold the next day - it makes a brilliant pasta salad.