Pasta Alla Norma

time 40 minutes
serves 2
difficulty Easy

A simple Scillian dish with tomatoes, aubergine, capers and chilli. Easily vegan / veggie if you remove or swap the cheese.


  • 1 large aubergine
  • 200grams of dried pasta
  • 2/3 cloves of garlic
  • 1/2 tbsp of Oregano
  • Chilli flakes
  • 1 tbsp of capers
  • 1 tbsp red wine vinegar
  • 1 tin of tomatoes
  • Handful of Pecorino
  • 📖Method

  • Dice aubergine into small/medium cubes and salt. Leave them to drain in a colander for 20 minutes. Then rinse and pat dry.
  • Put your pasta water on to boil.
  • Add the aubergine to a mixing bowl and add a pinch of chili flakes and the oregano. Toss around to coat to the aubergine.
  • Add the coated aubergine to a frying pan, on a medium high heat and fry until golden.
  • Once golden, add in capers and cook for a couple minutes.
  • Add in tomatoes and red wine vinegar. You want the tomatoes smooth so blitz them in a blender first.
  • Your water should be boiling, so add in the pasta.
  • Reduce the sauce down to 15 - 20 mins on a low/medium heat.
  • Once reduced, add in your now cooked pasta, plus a little of the pasta sauce to loosen.
  • Toss through a generous handful of grated pecorino with some basil leaves and serve!
  • Top with a lil more cheese and some extra basil if you'd like