Spaghetti alla norma

Ingredients

500g Aubergine
Olive Oil
1 Bulb of Garlic
1 Small Onion (finely diced)
1 tsp Chilli Flakes
1 tsp Dried Oregano
1 tbsp Tomato Puree
1 tbsp Capers
1 tsp Sugar
1 tin of Chopped Tomatoes
Handful of Fresh Basil Leaves
Spaghetti (or your preferred pasta)
125g Ricotta

Method

Step 1.

 Pre heat your oven to 200c. Cut your aubergine into quarters lengthways. To a baking tray add the Aubergine and the whole bulb of garlic. Drizzle with olive oil and season with salt. Place in the oven and roast for 30-40 mins until the aubergine is soft. Set aside to cool once cooked. Bring a pan of water to the boil for your pasta.

Step 2.

To a saucepan add the finely diced onion, chilli flakes and dried oregano and a good pinch of salt along with a good glug of olive oil. Add 100ml of water to the pan and bring to a simmer. Cooking the onion this way helps it soften quickly without burning. Simmer until the water has evaporated then add the tomato puree, sugar and capers. Cook over a low heat for 2 mins.

Step 3.

Add the chopped tomatoes to the pan and tear in some basil leaves. Simmer for around 5 mins. Roughly chop your cooked aubergine and add this to the pan. Squeeze out the flesh of the cooked roasted garlic and add this to the pan and mix well. Simmer with a lid on for around 10 mins. Cook your pasta to your liking.

Step 4.

 Add your cooked pasta to the sauce with a little pasta water and mix well. To serve place in a bowl, add a few spoonsful of ricotta on top and tear over some more basil. Finish with a little olive oil over the top.

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