Smoky aubergine pasta

Smoky aubergine pasta
  • Serves icon Serves 4
  • Time icon Hands-on time 40 minutes

This take on Sicily’s aubergine pasta sauce (pasta alla Norma) uses some of the traditional ingredients, but we’ve griddled the veg for maximum smokiness.

Let the oven do the work: try our roast aubergine and tomato pasta.

Nutrition: per serving

Calories
565kcals
Fat
15g (5.6g saturated)
Protein
20.9g
Carbohydrates
81.2g (9.7g sugars)
Fibre
10.9g
Salt
0.5g
Calories
565kcals
Fat
15g (5.6g saturated)
Protein
20.9g
Carbohydrates
81.2g (9.7g sugars)
Fibre
10.9g
Salt
0.5g

Ingredients

  • 3 small aubergines, 2 whole, 1 cut into 3cm chunks
  • Olive oil for drizzling
  • 250g cherry tomatoes
  • 1 small red onion, cut in wedges
  • Splash red wine vinegar
  • 400g calamarata pasta (or another pasta shape)
  • 250g ricotta
  • 4 tbsp capers
  • Handful basil leaves, shredded

Method

  1. Heat a griddle pan until smoking. Drizzle the whole aubergines with oil and griddle them, turning regularly, for 30 minutes until charred all over and collapsing. When the aubergines have had 20 minutes, drizzle the tomatoes and onion with oil and add them to the griddle too. Turn the veg regularly for 10 minutes more or until charred and softened, then set aside. Halve the aubergines and spoon the flesh into a bowl, discarding the skin. Add the other charred veg, season with salt and the vinegar, then set aside.
  2. Meanwhile, cook the pasta in boiling salted water according to the packet instructions until al dente. Reserve a cupful of pasta water, then drain well.
  3. Brush the aubergine chunks with olive oil and season with salt and pepper, then griddle for 1-2 minutes until tender.
  4. Return the pasta to the pan it was cooked in and, over a low heat, stir in the charred veg mixture along with the aubergine chunks and most of the ricotta. Add a splash of cooking water and a glug of olive oil to loosen, if needed. Divide among bowls and top with the capers, the remaining ricotta and the basil.

delicious. tips

  1. NEXT TIME For crispy capers, fry them for 5 minutes in a splash of olive oil.

  2. Griddle the veg (step 1) up to 1 day ahead, then chill, covered. Warm in the pan in step 4, then continue.

Recipe By

Sophie Pryn

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