Mezze maniche alla Norma

Serves 3 to 4

Ingredients

8oz (225g) mezze maniche
¼ cup (60ml) plus 1 tablespoon extra-virgin olive oil
1 medium-size aubergine – about 1lb/450g – trimmed, half-peeled (see note), and cut into ⅜-inch (1 cm) cubes
¾ teaspoon coarse salt
2 cloves garlic, chopped
½ to 1 teaspoon crushed hot red pepper
½ teaspoon anchovy paste
¾ cup (240ml) passata or pureed tomatoes, diluted with ¼ cup (60ml) water
3 tablespoons (85g) dried currants
3oz (60g) ricotta salata, cut into small dice (about ¾ cup)
2 tablespoons torn fresh basil
12 cherry tomatoes, cut in half if large

Method

In a large pot of boiling salted water, cook the pasta until al dente, 10 to 12 minutes. Scoop out and reserve ½ cup (120 ml) of the pasta water, then drain the pasta. Meanwhile, in a large wok or heavy skillet, heat ¼ cup (60 ml) of the olive oil over high heat.

When almost smoking, add the aubergine and sprinkle with ½ teaspoon of the salt. Spread out so that as much of the vegetable as possible is in contact with the pan. Sauté, stirring occasionally to allow the surfaces to brown, until the aubergine is tender and lightly browned, 4 to 5 minutes.

Remove to a bowl. Add the remaining tablespoon olive oil to the pan. Add the garlic and sauté over medium-high heat for 1 minute to soften. Add the hot pepper and anchovy paste and cook for another minute, or until the garlic is just beginning to colour.

Pour in the passata, currants, and remaining ¼ teaspoon salt. Cook over medium-high heat, stirring to caramelize the sauce slightly, 3 to 5 minutes. Reduce the heat to low, add the cooked pasta, reserved pasta water, aubergine, ricotta salata, basil, and cherry tomatoes. Toss to mix well.

Note: For the aubergine to cook quickly but retain some of the colour and texture of the peel, remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact.

Pasta Veloce: 3 easy vegetarian pasta recipes to brighten up weekday nights