Pasta alla Norma

Name: Pasta alla Norma
Yield: Serves four
Ingredients: 1–2 mild dried chillies (deseeded if you don’t want the heat); 5 garlic cloves, thinly sliced; 120 ml olive oil; 3 aubergines (900 g); 300 g spaghetti; 1 tsp caster sugar; 5 large oregano sprigs (8 g); 2 — 400 g tins of plum tomatoes; salt and black pepper; 20 g basil leaves, torn; 45 g mature pecorino romano (or ricotta salata), shaved; 45 g mature pecorino romano (or ricotta salata), shaved; salt and black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

After a day in the test kitchen, eating all day, there are just a handful of dishes I’m happy to cook and eat once I get home. This is one of them. If you’re getting organised and into batch cooking, double or triple the recipe for the tomato sauce so that this is all ready to go: it keeps in the fridge for 5 days and also freezes well. The aubergine, once roasted, is also happy to sit around (either at room temperature or in the fridge) for a day, if you want to get ahead with this too.

Ingredients

Pasta
Vegetarian

Ingredients

Method