Pasta alla Norma recipe
 This take on a classic Italian dish (Pasta alla Norma is named for Bellini’s opera, Norma) pairs golden fried aubergine with a simple tomato sauce. Delicious at any time of year. 2 tbsp extra virgin olive oil, plus extra if needed1 large aubergine, cut into roughly 2cm/¾in cubes1 large garlic clove, sliced400g tin cherry tomatoespinch sugar200g/7oz penne pasta10g/⅓oz fresh basil, tornricotta salata (salted, dried ricotta) or pecorino, crumbled or gratedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra if needed 1 large aubergine, cut into roughly 2cm/¾in cubes 1 large garlic clove, sliced 400g tin cherry tomatoes pinch sugar 200g/7oz penne pasta 10g/⅓oz fresh basil, torn ricotta salata (salted, dried ricotta) or pecorino, crumbled or grated salt and freshly ground black pepper Method Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces.Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce.Serve with torn basil and crumbled ricotta salata or grated pecorino. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Heat half the oil in a large, non-stick frying pan over a high heat. Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside; repeat with the remaining oil and aubergine pieces. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Turn the heat down to medium–low and add the garlic, along with a little more oil if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar and a little salt and pepper. Simmer for 15 minutes, occasionally stirring and squashing the tomatoes down with the back of a spoon. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain the pasta, reserving a little of the cooking water. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Add the aubergine to the tomatoes, stir and season to taste with salt and pepper. Stir in the drained pasta and a little of the cooking water if you’d like to loosen the sauce. Serve with torn basil and crumbled ricotta salata or grated pecorino. Serve with torn basil and crumbled ricotta salata or grated pecorino.