Looking for an authentic Italian meal? Napolinas Nonna Marta has shared with us her traditional Pasta alla norma recipe. It is definitely one you need to try!
Nonna’s Rigatoni alla Norma
Cooking Time
25 mins
Servings
4
Method:
- First step, you will need to cut the aubergines into 3cm chunks and cover them with salt. Then place them into a strainer so that they can release water and become less bitter. Wait for around 15/20 mins.
- Using a tea towel or kitchen roll, wipe dry the aubergine chunks as well as you can. Then In a medium pan heat up the Napolina olive oil and fry the aubergine chunks.
- Whilst the aubergine is cooking, in a large pot begin to boil water for your pasta, Don’t forget to add salt! – Cook the pasta as recommended on pack (Al dente of course)
- In a pan, put some oil and four crushed cloves of garlic. Remember to remove the soul of the garlic.
- Add the passata to the pan and season with salt. Keep stirring whilst the sauce continues to cook.
- Add 80% of the aubergine chunks to the passata sauce and stir well and continue to cook until the sauce is think.
- Mix in the ricotta salata or parmesan, then ass in the fresh basil. Now that the pasta is cooked, add the cooked Napolina rigatoni pasta to the sauce and mix well.
- Serve up into 4 dishes, adding more ricotta salata on top and garnish with the remaining fried aubergines. Enjoy!
Ingredients
- 4 tbsp Napolina olive oil
- 350g Napolina rigatoni
- 800g Napolina passata
- 3 aubergines
- 1 heaped tsp salt
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 pinch chilli flakes
- 1 tsp sugar
- small bunch basil, plus a few leaves to serve
- 1 heaped tbsp capers
- ricotta salata or parmesan, finely grated, to serve (optional)
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