Pasta Alla Norma

Name: Pasta Alla Norma
Total time: 35 min
Ingredients: aubergine 1 small, cut into 3cm cubes; extra-virgin olive oil 2 tsp; onion ½, finely chopped; garlic 1 large clove, crushed; dried chilli flakes a pinch; plum tomatoes 400g tin; gluten-free penne 150g; parmesan (or veggie alternative) 20g, finely grated; basil a handful of leaves

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Total: 35 minutes

aubergine chilli july

Ingredients

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aubergine 1 small, cut into 3cm cubesextra-virgin olive oil 2 tsponion ½, finely choppedgarlic 1 large clove, crusheddried chilli flakes a pinchplum tomatoes 400 grams tingluten-free penne 150 gramsparmesan (or veggie alternative) 20 grams, finely gratedbasil a handful of leaves

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Instructions

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Step 1

Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.

Step 2

Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.

Step 3

Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.