Pasta Norma

This Sicilian pasta is traditionally topped with ricotta salata – it can be a bit tricky to find so I use pecorino or feta to give a salty kick. - by Chantal Walsh

Pasta Norma

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This Sicilian pasta is traditionally topped with ricotta salata – it can be a bit tricky to find so I use pecorino or feta to give a salty kick.

Ingredients

2 tbsp olive oil

1 small eggplant, diced

2 garlic cloves, finely chopped

large pinch chilli flakes

400 g canned chopped tomatoes tin

200 g rigatoni

½ a small bunch basil, shredded

2 pecorino tbsp grated or a little crumbled feta

Method

Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the eggplant in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
Cook the pasta. Stir the basil and eggplant into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.