recipes
Pasta Norma
Serves: 2
Ingredients
- 1 aubergine, diced
- 2 tbsp olive oil
- Pepper and salt
- 2 cloves garlic, finely chopped
- 1 tbsp tomato puree
- 1 tin polpa
- Splash red wine
- 1 tsp sugar
- 1 tsp Italian dried herbs
- 10 cherry tomatoes
- 3 tbsp sliced olives
- Grated ricotta salata and basil leaves for serving
- 200g orecchiette pasta (Pasta Di Martino)
Method
Start this recipe by heating the oil in a large frying pan and cook the aubergines for 10 minutes to soften. Season well with pepper and salt then add in the garlic and fry for 2 minutes. Add in the tomato puree and cook for a minute before adding in a splash of red wine, sugar, Italian herbs and polpa. Turn down the heat and cook for 5 minutes before adding in the cherry tomatoes and sliced black olives. Cook for another 5 minutes only before stirring in chopped basil leaves. To serve, fill 2 pasta bowls with the orecchiette pasta and serve over the aubergine sauce. Spoon over a little grated ricotta salata and serve decorated with fresh basil leaves and a drizzle of oil.
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