What to eat tonight - Pasta alla Norma

"Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0."

Sophia Bush

And I agree.

Since watching the entire box set of the Sopranos I have been completely obsessed with Italian food. To be honest, I am sure it actually started way before that, but the Sopranos definitely revived it for me. I remember sitting on the kitchen counter as a little girl, with my dad checking whether spaghetti was cooked by throwing it up onto the ceiling - if it was cooked - it would stick. I am not sure if this really worked, but hey, it was fun at the time.

Tonight I am cooking Jamie Oliver's Pasta alla Norma. It easy and SO full of flavour - perfect for a midweek meal. First things first, pour yourself a glass of cold white wine and get cooking Italiano style.

Buon appetito

Pasta alla Norma 

Pasta alla Norma - photo courtesy of Jamie Oliver - Jamie's Italy

Ingredients (serves 4)
2 large aubergines
extra virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chilli, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil stalks finely sliced keep the leaves
1 teaspoon good herb or white wine vinegar
2 x 400g tins of good quality chopped plum tomatoes
sea salt and freshly ground black pepper
455g dried spaghetti
150g salted ricotta, pecorino or parmesan cheese grated

1. Cut your aubergines in half lengthways and the in half again so they are finger sized pieces. If the aubergines have fluffy centres remove them and chuck away
2. Get a large non stick pan and fry the aubergine in oil and dried oregano - don't use too much oil - just enough to make sure the aubergine is lightly coated and is able to brown
3. Once cooked add the chilli and turn it down to medium heat and add a little oil, the garlic and basil stalks 
4.  Stir so everything gets cooked evenly, then add a swig of herb vinegar and the tins of tomato
5. Simmer for 10-15 minutes then TASTE and correct seasoning with salt and pepper. Tear up half the basil add to the sauce and toss around
6. Get your spaghetti in a pan of boiling water and cook according to the packet instructions. 
7. When it's al dente, drain it in a colander and reserve a little of the cooking water 
8. Add it to the Norma sauce with a little of the reserved cooking water, toss together back on the heat
9. Taste and adjust seasoning to your liking 
10. Sprinkle with remaining basil leaves, grated cheese and a drizzle of olive oil. 

Let us know how you get on..