PASTA ALLA NORMA OTTOLENGHI STYLE

My gosh! It has very much been a hectic couple of weeks that felt like Pre-covid times in terms of work, social engagements and life admin so sadly my cooking and restaurant reviewing had to be put a little on the back burner. I did however make the most AMAZING pasta alla norma, that iconic Italian pasta dish which makes elevates the humble aubergine to the star of the show, which I simple HAD to share with you in the meantime! It's the sort of dinner that is fun and easy to make but tastes like a million dollars and hey we can all do with that!

Serves 2

INGREDIENTS

• 3 Aubergines
• 120ml Olive Oil
• 5 Garlic Cloves, thinly sliced
• 1-2 mild dried chillies
• 2 x 400g tins of Plum Tomatoes
• 5 large Oregano Sprigs
• 1 tsp Caster Sugar
• 500g Spaghetti
• 45g ricotta salata (a saltier, more grumbly version of ricotta which is SO good - I found it at foodie haven Eataly)
• 20g Basil Leaves, torn
• Salt & Black Pepper

METHOD

• Preheat the oven to 220c.
• Using a peeler and working from top to bottom of each aubergine, shave off long alternating strips of peel so that they look striped, like zebras. 
• Cut widthways into 1cm thick slices and place in a bowl with 75ml of oil, 3/4 teaspoon of salt and a generous grind of paper. 
• Mix well, then spread out on two large baking paper-lined trays. 
• Roast for 30-35 minutes, until dark golden-brown. 
• Remove from the oven and set aside to cool.
• Put 2 tablespoons of oil into a frying pan or pot and place on a medium high heat. 
• Add the garlic and chillies and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown (but not burnt!). 
• Add the tinned tomatoes, oregano, sugar, 1/2 teaspoon salt and a grind of pepper. 
• Reduce the heat to medium low and cook for 10 minutes, until the sauce is thick.
• Remove the oregano sprigs and stir in the aubergine. 
• Set aside.
• Cook the pasta according to packet instructions and once al dente, drain and retain some cooking water.
• Add the spaghetti to the sauce and mix well, adding two thirds of the pecorino and basil, add a few tablespoons of the cooking water if the sauce has become too thick.
• Divide between two bowls, then top with the remaining pecorino and basil.