Crispy aubergine meets rich tomato and basil in this flavour-packed Pasta Alla Norma dish by Mike Tomkins. With Napolina’s Herbs & Garlic Flavour Booster adding depth, and a finishing touch of ricotta salata and Parmesan, it’s a satisfying 45-minute meal that’s perfect for sharing.
Cooking Time
45 minutes
Servings
4
Method:
- Prepare the aubergine by slicing it into very thin rounds.
- Then place the aubergine slices in a large sieve, generously salting both sides. Let the salted aubergine sit for at least 20-30 minutes to draw out excess moisture. While the eggplant is salting, heat a generous drizzle of olive oil in a large saucepan over medium heat.
- Add chopped onions and cook until softened and translucent, about 5-7 minutes. After this, stir in a good portion of the fresh basil leaves (reserving some for garnish).
- Add Napolina Chopped Tomatoes to the saucepan. Bring to a simmer and cook down for about 10-15 minutes, allowing the flavours to meld.
- Stir in a generous amount of Napolina Herbs & Garlic Flavour Booster. This will add a concentrated burst of flavour to your sauce. Continue to simmer gently.
- After the eggplant has sat, firmly squeeze out any excess moisture.
- Heat a generous amount of olive oil in a large skillet or frying pan over medium-high heat. You’ll need enough oil to shallow-fry the eggplant. Fry the eggplant in batches to avoid overcrowding the pan. Cook until golden brown and crispy on both sides.
- Remove the fried eggplant with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Cook your pasta according to package directions until al dente. Make sure to reserve a small amount of the pasta water.
- Add a ladleful or two of the reserved pasta water to your tomato sauce.
- Drain the cooked pasta and add it directly to the saucepan with the tomato sauce. Toss to coat evenly.
- Crumble in some dried ricotta salata, gently fold in the fried eggplant slices and add more fresh basil leaves, torn or chopped.
- Serve your Pasta alla Norma immediately, garnished with plenty of freshly grated Parmesan cheese.
Ingredients
- 2 large aubergines
- Salt, for salting aubergines
- 1 large onion, finely chopped
- Fresh basil
- 1 tin Napolina Chopped Tomatoes
- Napolina Herbs & Garlic Flavour Booster
- Pasta of your choice Oil, for frying
- Dried ricotta salata, for serving
- Freshly grated Parmesan cheese, for serving
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
