Tagliatelle alla Norma (VG)

My signature dish

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On the phone to an old friend, I was reminded of the love affair I've had with pasta alla norma since GCSE food technology. I've been constantly developing this recipe since I first came across it in 'The Snack Thief' - my introduction to Camilleri's legendary book series following Inspector Montalbano. It makes me pine for all of the fresh fare that Catania has to offer, where my aunts and cousins live.

Pasta alla norma is distinctly South Italian; it's best with ricotta salata (sadly unavailable near me). Instead, this version shines because of the sweet, fresh tomatoes from our garden! The photos show my most recent, adventurous (odd) method, so I've provided my go-to recipe below. I'd love to make this again with wholewheat rigatoni and capers - but I was pushing it with my dad's preferences as he's already slightly averse to black olives (also non-traditional in this dish).

Serves 4

Ingredients:

About 75g per person of your preferred pasta - long and/or tubular is ideal here

For the roasted aubergine marinade:

3 aubergines

100 ml of olive oil (enough to coat the aubergines well)

Dried mixed italian herbs or herbes de provence

Seasoning

For the sauce:

2 tbsp olive oil

1-2 chopped mild chillies

2-3 minced garlic cloves, minced

2 finely chopped banana shallots (or 2 normal shallots, or 1 medium white onion)

1 punnet (250g ish) of chopped baby plum tomatoes

1 tin of peeled plum tomatoes

1 tsp chopped fresh parsley 1 tsp fresh thyme

1 tsp dried oregano 3 tbsp reserved boiled water from the pasta

A knob of salted butter (optional)

1 tbsp sweet balsamic vinegar (optional)

1 handful fresh torn basil To garnish (optional)

Ricotta or goat cheese (something salty and slightly sour would be ideal)

Method

1. Preheat oven to 200C fan.
   

2. Cut the aubergines widthways into thirds, then thinly slice into 1cm thick slices (or circles, up to you!)
   

3. In a bowl, mix together the marinade ingredients, then pop in about half of one aubergine (sliced) and thoroughly mix to make sure each piece is coated.
   

4. Continue this process until all slices are marinated, placing the aubergine slices on the trays, evenly spread out (no overlapping, if possible!)
   

5. Once the aubergine is dressed, place the trays in the oven for about 30 mins until they're glossy and golden/dark brown.
   

6. While the aubergines are roasting, start on the sauce. Put 2 tbsp olive oil on medium heat in a pot.
   

7. Just as it's starting to warm, add in the onions. Let them cook for at least 10 mins.
   

8. Add the garlic, chillies, parsley, thyme and oregano and mix until fragrant.
   

9. Add the chopped plum tomatoes then season with salt and pepper. Let everything become soft (about 10 mins).
   

10. Add the tin of plum tomatoes to the onion and tomato mix, then add the knob of butter and balsamic (optional). Simmer and reduce the sauce for about 20 mins.
    

11. The aubergines should be ready by now - take them out and place to one side.
    

12. Put the pasta to boil (in well-salted water!) Once it's al dente, drain and reserve a mug of the pasta water. Mix a little butter or oil through the pasta to stop it from sticking.
    

13. Check on the sauce: it should be nicely reduced and fragrant by now. Add in the roasted aubergines and some of the pasta water if you'd like to thin the sauce.
    

14. Add the cooked pasta to the sauce, along with the basil. Plate up and top with the cheese (optional!)

I hope you make this meal and that it becomes a worthy addition to your repertoire of easy and crowd-pleasing light suppers!