Sicilian Pasta alla Norma with Whipped Ricotta and Basil Oil
Rigatoni tossed with pan-fried aubergine, onion, garlic, tinned tomatoes, whipped ricotta, basil oil, and oregano with chilli.
- 300 g rigatoni pasta
- 1 whole large aubergine
- 200 g ricotta cheese
- 400 g tinned chopped tomatoes
- 1 medium white onion
- 3 cloves garlic cloves
- 40 g fresh basil
- 80 g parmesan cheese
- 120 ml extra virgin olive oil
- 100 ml red wine
- 1 tsp dried oregano
- 1 tsp red chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 2cm cubes, salt generously and leave 15 minutes to draw out moisture.
- Step 2
Meanwhile, make basil oil by blending half the basil with 60ml olive oil until smooth.
- Step 3
Whip ricotta with 2 tbsp basil oil, salt and black pepper until light and creamy.
- Step 4
Rinse aubergine and pat completely dry with kitchen paper.
- Step 5
Heat 40ml olive oil in large pan and fry aubergine in batches until golden and tender, about 8 minutes total.
- Step 6
Finely chop onion and garlic, cook in same pan with remaining oil until soft, 5 minutes.
- Step 7
Add oregano and chilli flakes, cook 30 seconds until fragrant.
- Step 8
Pour in red wine and bubble for 2 minutes to cook off alcohol.
- Step 9
Add tinned tomatoes, season with salt and pepper, simmer 12 minutes until thickened.
- Step 10
Meanwhile, cook pasta in salted boiling water until al dente according to packet instructions.
- Step 11
Return aubergine to tomato sauce, add torn basil leaves and simmer 2 minutes.
- Step 12
Drain pasta, reserving 100ml cooking water.
- Step 13
Toss pasta with sauce, adding pasta water if needed for silky consistency.
- Step 14
Grate parmesan finely.
- Step 15
Serve pasta topped with dollops of whipped ricotta, grated parmesan and drizzle of basil oil.
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