Pasta alla Norma

Serves 4

Ingredients

800g eggplant, cut into 2.5cm cubes
2 tbsp extra virgin olive oil
Salt
Pepper
2 tbsp extra virgin olive oil
3 garlic cloves , finely sliced
1 small- medium onion , finely chopped (or 2 shallots)
3 anchovy fillets, optional
1/4 cup dry white wine
800g tinned tomatoes or tomato passata
1/4 cup water
1/2 tsp chilli flakes, or more to taste
Salt
Pepper
1 tsp sugar
Basil and parsley if you’ve got some handy – dried herbs work as well, just be careful you don’t overdo it, add a bit, taste and repeat until you get exactly to the flavour you desire.
Pasta, enough for 4

Breadcrumb topping
2 tbsp olive oil
Pinch of chilli flakes (optional)
3 slices of bread torn into small breadcrumbs – erring on stale works well here

Summary

Pasta alla Norma

Summer is just around the bend, and with that in mind, we’ve whipped out an Italian classic, Pasta alla Norma. In this version, we roast the eggplant, which saves you the faff of frying it – thanks to Shell for this top tip! The breadcrumb topping is non-essential until you try it and realise it’s absolutely essential.

Roast the eggplant
Preheat oven to 220°C. Line a tray with baking paper.
Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 15 minutes. Toss again, then roast for a further 5-10 minutes, until the eggplant is super tender and browning . Cool on tray (this helps the eggplant hold its shape).

Fry the bread crumbs
Heat oil in medium frypan over a medium heat, once warm add chilli flakes (if using) and allow to fry for 20 seconds. Add in the bread crumbs and fry, tossing occasionally for 5-10 minutes until the breadcrumbs are golden brown and crunchy! Set aside.

Prepare the sauce

Heat oil in a large pan over medium heat. Add onion and cook for 5-7 minutes until translucent and cooked through, add garlic and anchovies (if using) and continue to cook for a minute or two until the anchovies have melted and everything is super fragrant – don’t let the garlic brn

Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Add tinned tomatoes or passata. Now pour the water into the can or passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)

Season with chilli flakes, salt, pepper and sugar, stir and simmer for 10 – 15 minutes, until it’s reduced a bit and the flavours have melded.

Cook the pasta and reserve a cup of the cooking liquid.

Gently stir the eggplant and herbs into the sauce, then add cooked pasta and the reserved pasta water*. Continue to stir (gently) until the pasta is coated.
*you may not need the full cup, it’s just to loosen the the sauce so you don’t end up with gluggy pasta!

Serve immediately, with breadcrumbs and parmesan on top.