A Soft Spot for a Classic

 

Pasta alla Norma is proof that simple ingredients can yield spectacular results. This classic Sicilian dish is especially appropriate in late summer, so for the last “official” week of summer, we have the perfect marriage of Italian flavours.

When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile.

Chista è 'na vera Norma!”

(This is a real masterpiece!)

Pasta alla Norma

Serves 4

Prep time: 20 minutes

Cooking time: 4 hours

 
 

INGREDIENTS
2 small eggplants, halved lengthways

⅓ cup extra-virgin olive oil

1 onion, finely chopped

sea salt and ground pepper

3 garlic cloves, crushed

½ teaspoon chilli flakes

finely grated zest of 1 lemon

400g tin chopped tomatoes in juice

300g small cherry tomatoes

¼ cup dry white wine

2 tablespoons tomato paste

1 teaspoon sugar

350g spaghetti

2 tablespoons capers

parmesan, finely grated, to serve

METHOD

  1. Preheat the oven to 190°C fan bake.

  2. Slice the eggplants into 1cm-thick half-moons, then toss with ¼ cup of the olive oil. Spread out across 2 oven trays and roast for 15-20 minutes, until softened and golden around the edges.

  3. Heat the remaining oil in a large frying pan. Add the onion, season with salt and pepper, and cook over a low heat for 10 minutes. Add the garlic, chilli flakes and lemon zest and cook for 1 minute. Add the canned and fresh tomatoes, white wine, tomato paste and sugar and simmer, uncovered, for 20 minutes, stirring occasionally.

  4. Meanwhile, cook the pasta following the packet instructions, reserving 3 tablespoons of the cooking water.

  5. Stir the eggplant into the sauce along with the capers. Season to taste, then add the spaghetti and reserved cooking water to the pan and toss to combine. Divide between four bowls and top with parmesan to serve.

 
THOMAS NEWFIELD