Pasta

Kate Austen’s Pasta Alla Norma

Kate's Pasta Alla Norma Recipe as seen and heard on the recipe podcast.

Prep Time: 10 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

2 aubergines
4 garlic cloves
2 tbsp baby capers
1/2 bunch basil - big
1 tin cherry tomatoes
2tbsp red wine vinegar
2tbsp sugar (3 if you have a sweet tooth like me)
Salt
Pepper
1tbsp Aleppo chilli
Pecorino
Extra Virgin Olive Oil

Method

Cut the aubergine into biggish chunks - think ice cube size. The flesh will break down and make the sauce so big is good.
Finely slice the garlic.
Heat 4tbsp of Extra Virgin olive oil in a pan and fry off the aubergine until nice and golden.
Add the garlic, tear half the basil leaves, chop the stalks and add. Add the capers, sugar, vinegar, and chilli, and cook for 4/5 mins.
Season generously
Start to boil your pasta in lots of salty water.
Add the tomatoes to the aubergine and reduce down to a thick sauce consistency. Adjust seasoning if needed.
Throw the pasta into the sauce, using some of the pasta water to help coat it.
Finish with the rest of the basil, some pecorino, more olive oil and a crack of black pepper.

Top Tips

Getting the balance of sweetness and acidity right.
Identifying the freshness basil brings - so use lots!
Using the pasta water to make the starchy sauce.

Extra Virgin Olive Oil

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