Spaghetti Norma

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cube the aubergine, and sprinkle them with sea salt as you layer them to ‘sweat’ in the colander.

Step 2

Place a weight on top of the colander and allow at least 30 minutes for the excess water to drain from the aubergine. Pat them dry afterwards and place them in a hot pan with garlic and oil.

Step 3

Once cooked, remove from the pan and set aside.

Step 4

In the same pan, sauté the finely chopped shallot in the oil, add the tomato and a generous pinch of salt and simmer for at least 30 minutes, until a jam-like consistency is achieved and the volume has halved.

Step 5

To cook the pasta, use a large pan and bring the water to the boil ( 1 litre per 100g pasta). Add the salt and then the pasta. Don’t forget to twist the pan and give the pasta a gentle stir to prevent it from sticking together after a few minutes. For dried pasta general rule is to cook for approx 11 minutes.

Step 6

When the sauce is ready, add the aubergine, mix well and add the finely chopped basil. If the sauce is too thick add a little of hot water (from the pasta is ideal) and mix well.

Step 7

Finally, add as the last item the cheese. Drain the pasta, combine with the sauce and serve immediately.