Pasta alla Norma
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Servings
4-6
Pasta Alla Norma is a dish that originates from Catania in Sicily. Here we use our Pasta Fidanzati. Fidanzati means "the lovers", and we can assure you that everyone will absolutely love your Fidanzati alla Norma!
Ingredients
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500g Pasta Fidanzati
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2 aubergines (not too large, as the smaller ones are more flavorful)
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1 large onion, finely chopped
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Organic extra virgin olive oil
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2 jars Pomodoro sauce
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2 tablespoons Pasta Spice Mix
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2-3 drops White Balsamic Vinegar
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1 pinch of sugar
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¾ cups starchy pasta water
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Italian Sea Salt
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Fresh pepper
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Parmigiano Reggiano, finely grated
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Fresh herbs of your choice
Toppings (optional)
Directions
Cook the pasta until al dente in boiling salted water. Before straining the pasta, save ¾ cup pasta water for the sauce.
Dice the aubergines into small cubes.
Fry the aubergine cubes in plenty of olive oil on a hot pan until softened and slightly golden brown on some pieces. The oil will ultimately add lots of flavor and texture to this sauce, so be generous and be sure to use a high-quality oil (like our own!).
Transfer the fried aubergines to a plate.
Turn down the heat on the pan and fry the onions until soft. Do not allow them to get so hot that they brown or crackle.
Add the Pasta spice mix to the onions and let them combine well.
Add the two jars of Pomodoro sauce. You can use some of the pasta water to rinse the jars out to ensure you make use of all the sauce.
Let the sauce simmer on low heat for about 10 minutes, being careful not to let it burn.
Put the fried aubergine and the pasta into the sauce.
Season with salt, pepper, and a pinch of sugar. Add in a few drops of White Balsamic Vinegar for tremendous extra taste.
If the sauce feels too thick, add a bit of pasta water to adjust.
Once the sauce has reached your desired texture, serve your pasta in a big, family-style dish or plate it individually for your guests.
Top with grated Parmesan, chopped herbs and as always, a drizzle of extra virgin olive oil.
