Name: Pasta alla norma
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 aubergines, cut into 3cm chunks -; 1 heaped tsp salt -; 4 tbsp extra virgin olive oil -; 1 small onion, finely chopped -; 2 garlic cloves, crushed -; pinch chilli flakes -; 2 x 400g tins chopped tomatoes -; 1 tsp sugar -; 350g spaghetti (egg-free, if needed) -; small bunch basil, shredded, plus a few leaves to serve -; 1 heaped tbsp capers -; ricotta salata or parmesan, finely grated, to serve (optional) -

Ingredients for - Pasta alla norma

1. 2 aubergines, cut into 3cm chunks

2. 1 heaped tsp salt

3. 4 tbsp extra virgin olive oil

4. 1 small onion, finely chopped

5. 2 garlic cloves, crushed

6. pinch chilli flakes

7. 2 x 400g tins chopped tomatoes

8. 1 tsp sugar

9. 350g spaghetti (egg-free, if needed)

10. small bunch basil, shredded, plus a few leaves to serve

11. 1 heaped tbsp capers

12. ricotta salata or parmesan, finely grated, to serve (optional)

How to cook deliciously - Pasta alla norma

1 . Stage

Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.

2 . Stage

Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.

3 . Stage

Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.

4 . Stage

Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.