Pasta alla norma - Pasta norma style (with eggplant)

After Indian, the one cuisine that we make a lot at home is Italian. Both my husband and I like to try different Italian sauces and soups.  Jamie Oliver's - Jamie's Italy is one book that we make most of our pasta dishes from.  I almost always have all the ingredients for this pasta recipe in my fridge and pantry.  I love the use of eggplant in this dish as it soaks in the flavors from the tomato sauce. Also, the crumbled dried red chili gives a good kick.  

Serves 4

Ingredients:

• 2 large firm eggplant
  
• extra virgin olive oil
  
• 1 tb sp dried oregano
  
• Optional 1 dried red chili, crumbled
  
• 4 cloves of garlic, peeled and finely sliced
  
• a large bunch of fresh basil, stalks finely chopped, leaves reserved
  
• 1 tsp good herb or white eine vinegar
  
• 2x 400g tins of chopped plum tomatoes
  
• sea salt and freshly ground black pepper
  
• 455g/1 lb dried spaghetti
  
• 150g/5 1/2oz salted ricotta, pecorino or parmesan cheese, grated.
  

Method:

Cut the eggplant to quarters lengthways.  Jamie says - to chuck away the seedy fluffy centers, but I use them. Then cut the eggplant across the length, into finger sized pieces. Get a large non stick pan hot, add a little oil.  Fry the eggplant in batches, adding a lttle extra oil if you need to. Give the eggplant a toss so the oil coats them, then sprinkle dried oregano. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Do the same with the second batch.  

Note: Since I used the insides of the eggplant, I just needed 1 eggplant for the pasta.

When the eggplants are cooked, add the first batch to the pan - at this point you can add the crumbled dried red chili( I use more then one, as I like it spicy). Turn the heat down and add a little oil, garlic, and basil stalks.  Stir so everything gets cooked, then add the vinegar and tins of tomatoes, which you can whiz up -if they are too chunky.  Simmer for 10 - 15 minutes, then taste and correct the seasoning with salt and pepper. Tear half the basil leaves, add to the sauce and toss around.

Get your spaghetti into a pan of salted boiling water and cook according to the packet instructions.  When al dente, drain in a colander, reserving a little of the cooking water, and put it back into the pan.  Add the Norma sauce and a little of the reserved cooking water and toss together back on heat. Taste the pasta and adjust seasoning, then divide between plates.  Any sauce left on the pan can be spooned over the top.  Sprinkle the remaining basil leaves and grated cheese, and drizzle with olive oil.  

Note: I used grated parmesan cheese.  

This is a really good recipe.

Spaghetti con gamberetti e rucola (spaghetti with prawns and rocket)

Jamie Oliver is one of my favorite UK chefs. I like his food because his recipes are simple (most of the time), he uses fresh ingredients and his presentation is very rustic. I got this recipe from his book, Jamie’s Italy, and it is one of our favorite pasta meals at home. Unfortunately, I didn’t have any rocket leaves at home, so the photo is not as appealing.


Ingredients:

• 455g/1lb-dried spaghetti
• 2 cloves of garlic, peeled and finely chopped
• 1-2 dried red chilies, crumbled
• 400g/14 oz peeled raw prawns
• 1 small wineglass of white wine
• 2 heaped tablespoons of sun-dried tomatoes blitzed in a blender
• Zest and juice of 1 lemon
• 2 handful of rocket, roughly chopped
• Sea salt and freshly ground black pepper
• Extra virgin olive oil

Cook the spaghetti in a large pan of salted boiling water according to packet instructions. Meanwhile, heat 3 good glugs of oil in a frying pan and toss the garlic and chili. As the garlic begins to color, add the prawns and sauté them for a minute. Add the white wine and tomato puree and simmer for a couple of minutes. When the pasta is ready, drain in a colander, reserving a little cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half of the rocket, adding a little of the reserved water if you want to loosen the sauce a bit, correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.