Pasta alla norma is a classic Italian dish that features some of our favourite ingredients - aubergine and tomato. Given its simplicity, it is crucial to use a flavourful tomato base. We’re using a Rummo basil sauce.

Zite are incredibly fun and playful pasta shapes: impossibly long tubes with a distinct hole running through them that is similar to bucatini. To boil them evenly, make sure you use a large pot, or crack them into halves. Fried aubergine brings a rich creaminess to the dish, complemented by the lovely salty notes of ricotta salata, a mild goat cheese that adds a real depth of flavour to the dish, and can be grated on top.

 

Shop the ingredients: 

  1. Zite Pasta - Rummo
  2. Basil Sauce - Rummo 
  3. Castello di Resuttana DOP EVOO - Barbera
  4. Ricotta Salata - Ovino
  5. Red onion
  6. Aubergine
  7. Fresh basil
  8. Cherry tomatoes

 

Method:

Bring a large pot of water to a boil and add a generous amount of salt. Once it’s boiling, add the zite. In the meantime, slice the aubergines and deep fry them in oil. Once golden, place them on a paper towel to drain and season with salt and pepper.

In a shallow pan, sauté a diced red onion in the EVOO. Once it starts to soften, add the basil sauce and whole cherry tomatoes. Drain the pasta and add it to the tomato sauce for the mantecatura. Add the aubergine to the pasta. Plate up the pasta, grate ricotta salata over it, and add fresh basil on top. Drizzle with additional olive oil and serve immediately.