A MEAL YOU CAN MAKE

Pasta alla Norma

Roasted aubergine and tomato sauce with pasta and a salty cheese finish.

About 76 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten and milk; use vegetarian ricotta salata. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~538 kcal · 18g protein · 81g carbohydrate · 18g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut 350g aubergine (2 cm cubes) and spread in a roasting dish with 25ml olive oil, reserving a spoonful for the sauce. Mince 10g garlic. Set out 180g dried pasta (short shapes), 400g tinned tomatoes, 40g ricotta salata (grated) and 10g basil (torn).

  2. Set the oven

    Set the oven to 200°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 200°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Roast the aubergine

    Roast until golden at the edges and completely soft when pierced. Turn halfway using gloves; extend the timer if the centre resists a fork.

  6. Cook the pasta

    Bring 1500ml water to a rolling boil in the pan. Add the pasta and cook for the packet time, stirring regularly. Save a mug of cooking water, then drain the pasta.

  7. Make the tomato sauce

    Return the empty pan to medium heat with the reserved oil. Stir the garlic for 30 seconds. Add the tomatoes and simmer, stirring, until thickened. Fold in the roasted aubergine and pasta; loosen with the saved water if needed.

  8. Check and serve

    Check the pasta is tender and everything hot. Scatter over the basil and ricotta salata.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  9. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 49 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Sicilian-inspired · baked aubergine adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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