Pasta Norma

A quick meal for two based on the classic Sicilian aubergine pasta sauce. Meat-free and full of flavour it’s easy to make. Use rigatoni if you have it at home

Ingreadient:

• 3 tbsp olive oil
• 1 aubergine, diced
• 2 garlic, finely chopped
• chilli flakes
• 400 chopped tomatoes
• 200g rigatoni
• ½ basil, shredded
• 2 tbsp grated parmigiano reggiano

Directions :

1. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
2. Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
3. Cook the pasta. Stir the basil and aubergine into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.