A simple Sicilian pasta with tomatoes and eggplant is everything you need on a cold winter night.
By Helen Buxton
There are times when a simple meal is all you want. Quite a lot of the time, actually.
Today’s post came about because a simple meal (and I mean REALLY simple) was truly in order.
This recipe based on a handed-down-through-the-generations Sicilian recipe called Pasta alla Norma was perfect!
I’ve found that there are a few little keys to a successful tomato-based pasta:
-Use a bit more garlic than you think you need.
-Use whole tinned tomatoes rather than chopped/crushed, as they tend to be better quality then crush them yourself in the pan as you go.
-Make sure you add plenty of salt and a bit of sugar for sweetness – then taste as you go.
-Add fresh herbs towards the end of cooking.
-Save some of the pasta cooking water and stir it into the dish at the end to loosen everything up and leave the pasta perfectly coated in sauce.
Another ‘key tip’ for this particular dish is to not be shy with the olive oil. You need a good few glugs at the beginning to cook your eggplant cubes. You really don’t want to be eating woolly, undercooked eggplant (believe me, I’ve done it plenty of times!).Print
Hi, I'm Helen. I'm originally from the UK but currently live between the UK, Greece and Australia with my husband (it's a long story!) We'll get settled eventually! I love nothing better than to travel the world … and sample the local street food. I absolutely love (attempting to!) put together flavours and fresh ingredients from all over the world – just so long as the recipes are easy peasy to make!