Tagliatelle alla Norma
Ingredients
- coarse salt, fine salt and freshly ground black pepper,
- to taste
- 45ml (3 tbsp) extra virgin olive oil
- 3 garlic cloves, peeled and chopped
- ½ onion, peeled and chopped
- 500g tinned, chopped tomatoes
- 1 aubergine, diced + a few slices of aubergine to garnish
- oil, for frying
- a handful of fresh basil
- 500g fresh tagliatelle
- 80g grated pecorino or Parmesan
- 100g fresh ricotta
Instructions
1
Bring a large saucepan of water to a boil, adding 15ml (1 tbsp) of coarse salt per litre of water.
2
Using a separate saucepan, combine the extra virgin olive oil, garlic, onion, tomatoes and a pinch of salt, and cook the sauce gently for 20 minutes.
3
Fry the diced aubergine in oil until golden brown and drain on paper towel.
4
When the sauce is ready add the aubergine and basil, season and keep warm until required.
5
Cook the tagliatelle in the boiling water until al dente. Drain the pasta, add the sauce and gently combine.
6
Serve in individual dishes with extra slices of aubergine and sprinkled with pecorino or Parmesan, ricotta cheese and black pepper.
