Pasta Alla Norma - Pasta of the Week

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Издатель Sep 28, 2026

Pasta of the week, episode 5

A Sicilian classic this week - Pasta Alla Gricia.

Using the lovely @northernpastaco

Ingredients

Pasta (dried) - 100g
Aubergine (Eggplant) - 1
Ricotta salata (or substitute) - 20g
Passata - 200g
Garlic - 2 cloves
Basil - 30g
Sugar (white) - 1 tsp
Salt
Olive oil

Method

Prep - Slice the aubergine into 1cm cubes, put in a bowl and season with salt. Leave for 20 to 30 minutes to extract moisture, then dry using paper towels. You can skip this bit, but the higher water content in the aubergine may lead to a slightly mushier finish. It’s up to you whether that’s desirable or not. Crush the garlic in the skins, finely chop a few of the basil leaves.

Aubergine - Heat a frying pan to medium-high add a layer of oil coating the bottom of the pan, then add the aubergine and fry until golden, stirring often. Once golden remove and set aside.

Sauce - In the same pan, add more oil if it’s looking dry, then add the garlic to flavour the oil (low heat). After a couple of minutes when the garlic is just starting to colour on all sides, add the passata and remaining basil. Increase the temp to medium, season with a little salt, add the sugar and cook out the tomatoes.

Pasta - Cook your pasta to just below al dente according to packet instructions.

Sauce part 2 - After cooking your sauce for 6 to 8 minutes it should have lost a little moisture and look more like a paste. Remove the garlic and basil and add the pasta. Finish the pasta to al dente in the pan, adding pasta water bit by bit to loosen the sauce. Test the pasta for doneness, taste the sauce for seasoning and adjust, once happy add most of the fried aubergine back to the pan and toss.

Finish - Plate the pasta then top with the remaining aubergine, chopped basil and grate over your cheese.

Enjoy immediately!

#pastaoftheweek #pastaallanorma