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Recipe Tip: Pasta alla Norma

Recipe Tip: Pasta alla Norma

falstaff.com
Top Recipe for 4 Persons. All ingredients and tips for getting it right. In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight...

    Ingredients

    Instructions

    1. Step 1

      Put the tomatoes in a large saucepan and cook over a low heat for about 30 minutes, stirring occasionally, until beginning to thicken.

    2. Step 2

      Add salt and mix well.

    3. Step 3

      Strain the tomatoes through a sieve and the passata is ready to use.

    4. Step 4

      Fry the aubergines in a dry (no oil) non-stick pan for 2–3 minutes until they change colour.

    5. Step 5

      Add 1 tbsp olive oil and continue to fry for another 10 minutes, stirring occasionally, until the aubergines are buttery soft.

    6. Step 6

      Briefly fry the sliced garlic in the remaining 4 tbsp olive oil in a saucepan.

    7. Step 7

      Add the tomato passata, season with salt and pepper and continue to cook over a medium heat for 10 minutes. Stir half of the basil leaves into the sauce.

    8. Step 8

      Cook the paccheri in a large pan of salted water until al dente. Drain and add to the tomato sauce. Mix well.

    9. Step 9

      Divide the pasta between plates and sprinkle with the ricotta, the fried aubergine and the remaining basil leaves.

    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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    14. Step 14

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