For years I wondered, how different could Pasta alla Norma be from my usual improvised aubergine sauce pasta? Turns out, this Pasta alla Norma recipe is a whole new level of culinary adventure, far from my casual throw-together meals. This Sicilian dish demands organization, the right climate (frying in 40-degree heat? No, thank you), the perfect tomatoes, and, let’s not forget, the right cheese! Unfortunately, Ricotta Salata is not readily available in Asia, but I could find a worthy substitute in a good Manchego or a matured Pecorino Romano. Furthermore, the fresh produce found in Ho Chi Minh City’s markets—pulpy red tomatoes and delicious aubergines—did not disappoint. They transformed this dish into a new staple in my repertoire, better enjoyed on cooler days!

Ingredients

• 100g Extra-virgin olive oil, plus more for serving
• 3 Medium cloves garlic, finely chopped or minced
• 1 Medium size long aubergine (around 250g) trimmed, split in half lengthwise, and cut into half moon slices
• 2 Tablespoons tomato paste
• 3 Beef tomatoes (around 500g) chopped in small cubes
• Salt
• 1 Tsp dried oregano
• 1/4 Tsp red chili flakes
• 1 Handful of fresh basil leaves
• Grated ricotta salt (or a strong pecorino to replace it)

Step 1 – First, fry your aubergines. Pour 70g of the oil in a frying pan or skillet. When the oil is hot enough for frying, distribute your half moon aubergine slices – place as many as you can fit. Fry them, flipping them occasionally, until they have an inviting, golden brown colour. Place them on a dish lined with kitchen paper and sprinkle a pinch of salt on them while they are still hot. Repeat until you have fried all your slices.

Step 2 – Once your aubergine is fried, you can start making the sauce. I used fresh tomatoes, but you can also use canned tomatoes if you prefer. In the same frying pan used for the aubergines, place the remaining olive oil. Add the minced garlic, chili and oregano and stir fry for 20-30 seconds, just enough to avoid the garlic from browning. Add the tomato paste and stir to incorporate it to the rest of the ingredients. Add the tomatoes and stir. As the sauce start to boil add two pinches of salt and let simmer, stirring occasionally, for around 20 minutes. That should be enough time for the sauce to have lost all the liquid and gained the consistency of a sauce. Taste it, and adjust salt to your preference before turning the fire off. This sauce will give you enough for 2 hungry people or 4 “primo” portions.

Step 3 – Cook your pasta in abundant salted boiling water – the water has to taste like the sea – for as long as indicated in the pack. Although I still recommend you taste it to make sure it’s cooked to your preference. I used fusilli from La Molisana, but you can choose the shape you want and I made 250g of pasta to make two one-dish-meal portions.

Step 4 – Once the pasta is cooked, set aside a few ladles of pasta water, drain the pasta and place it back into the pan. Add the tomato sauce and toss it on a low heat to combine – you can add some of the pasta water if you feel the consistency is getting too dry. Add the aubergines, leaving some aside for garnishing, and toss again to combine.

Step 5 – Serve your pasta while hot: sprinkle with grated ricotta salata (if you’re so lucky to have access to some) or strong pecorino cheese. then add the basil leaves and a light drizzle of olive oil.