Name: Pasta salad alla norma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 aubergines chopped into 3-4cm chunks; 100g sourdough chopped into 3-4cm chunks; 115ml olive oil; 350g pasta (any tube-shaped pasta will do); 75g sundried tomatoes finely chopped, plus 30ml oil from the jar; 2 tbsp capers roughly chopped; 1/2 tsp chilli flakes; 2 tbsp red wine vinegar; 150g ricotta; 1 lemon zested and juiced; 20g basil chopped, plus a few leaves to serve

Pasta salad alla norma

This takes inspiration from the Sicilian dish pasta alla norma, using roasted aubergine, plus sourdough chunks that act as a kind of pangrattato

55 min total 15 min prep 40 min cook 6 541 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Scatter the aubergine and sourdough chunks over a large baking tray lined with baking parchment. Drizzle over 3 tbsp of the olive oil and season well. Bake for 30 mins, shaking the tray halfway through, until the bread is golden and the aubergine chunks are lightly golden and soft. Cool slightly (it can still be slightly warm when you’re ready to assemble).
2 Cook the pasta in a pan of boiling salted water following pack instructions. Drain well and rinse under cold water to cool.
3 Meanwhile, combine the sundried tomatoes and the oil from the jar, the capers and chilli flakes in a large bowl. Whisk in the remaining olive oil, the red wine vinegar and some seasoning to combine. Set aside.
4 Beat the ricotta in a medium bowl to loosen, and whisk in the lemon zest and juice. It may split slightly, but continue whisking – it will thicken. Season and set aside
5 Stir the cooked pasta, aubergines, crispy sourdough and chopped basil into the dressing. Transfer to a serving dish or platter, then spoon over dollops of the ricotta mixture. Sprinkle over some chilli flakes and a few basil leaves to serve. Will keep chilled for up to three days, but the bread will soften slightly over time.