Tagliolini alla Norma

Enjoy the vibrant flavours of Italy with this classic recipe. Featuring al dente pasta tossed with a rich aubergine sauce, fragrant basil, and a sprinkle of salty ricotta, this dish captures the essence of Sicilian cuisine. Bright, hearty, and full of authentic flavour, it is a perfect choice for a delicious and satisfying meal.

Serves

4

Preparation Time

20 minutes

Resting Time

30 minutes

Cooking Time

30 minutes

INGREDIENTS

For the dough:

300g Italian type 00 flour
150 ml water
2 tbsp olive oil
A pinch of salt

For the sauce:

2 medium aubergines (about 500g), cut into cubes
400g canned chopped tomatoes
3 cloves of garlic, minced
100g ricotta salata or grated Parmesan cheese
50 ml olive oil
A handful of fresh basil leaves
Salt and pepper to taste

METHOD

On a clean surface, heap the flour in a mound and make a well in the centre. Pour in the water, olive oil, and salt into the well. Gradually incorporate the flour into the liquids, mixing with your fingers or a fork until a dough forms. Knead with your hands until smooth and elastic, about 8-10 minutes. Wrap in cling film and leave to rest for at least 30 minutes.

In the meantime, prepare the sauce. Heat 50 ml olive oil in a large frying pan over medium heat, add the minced garlic, and cook until fragrant, about 1 minute. Add the aubergine cubes, season with salt and pepper, and cook until golden and soft, about 10-12 minutes. Add the canned tomatoes and simmer for 10 minutes, stirring occasionally. Tear in fresh basil leaves and cook for another minute.

Divide the rested dough into 2-3 pieces and roll each out thinly using a pasta machine or rolling pin to about 1-2 mm thickness. Using a sharp knife or pasta cutter, cut the dough into strips about 1.5-2 mm wide. Lightly dust with flour to prevent sticking.

Bring a large pan of salted water to a boil and cook the fresh pasta for 2-3 minutes until al dente. Drain and toss with the sauce.

Plate the pasta and top with crumbled ricotta salata or grated Parmesan.