PASTA ALLA NORMA

Seeing this lovely block of salted ricotta on sale in the salumeria this morning, it ocurred to me that I hadn't made pasta alla Norma - the dish named for Bellini's heroine - for a while. I have previously shown you a retaurant version of this dish; now here is mine. It is, more often than not, made with spaghetti, but I like to use penne pasta:

2 aubergines

coarse seasalt

c. half pint olive oil [You may need more as aubergines really soak it up. You can use half sunflower or groundnut oil if you wish, but it will change the taste.]

1 pint good, preferably homemade tomato sauce containing garlic

12 oz spaghetti, penne rigate or fusilli

4 - 6 oz salted ricotta, grated

about a teacupful fresh basil leaves, chopped roughly

Cut the unpeeled aubergines into rounds about half inch thick or into fairly thick sticks. Mary Taylor Simeti says the first way of slicing them is alla palermitana and the second the way of eastern Sicilians. [I chose the first.] Put them into a colander, sprinkle with plenty of salt, put a plate on top, pressing it down, and leave to drain for about an hour and a half. Rinse well, drain and dry the slices on kitchen paper. Heat the oil and fry the slices until softened and golden brown all over. Let them drain on kitchen paper. Cook the pasta in boiling, salted water till al dente. Drain, return to the pan and quickly stir in the sauce, basil and about half the grated ricotta. Transfer the mixture into a serving dish and arrange the aubergine slices on top. Sprinkle the rest of the grated ricotta over, plus a few shavings.

These quantities will serve 4 generously.