92. Pasta alla Norma

Pictured here with bucatini, and with Pecorino Romano instead of Ricotta Insalata.

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Step 1

Get the olive oil nice and hot, and fry the cubes of eggplant in batches until golden. When they’re cooked, let them drain and cool on paper towel.

Step 2

There will be a little oil left in the pan, so strain it of any burned bits, and start the sauce. Sauté the onion and garlic until translucent, then add the chilli and passata. Season and cook for approx 10 minutes, then add the eggplant, just for a minute to warm up again.

Step 3

While the sauce is cooking, cook your pasta of choice in boiling salted water for the time indicated on the packet. Drain and stir through the sauce. Take off the head and serve with the cheese and basil.