This dish reminds me of a stiflingly hot summer holiday, spent at a small hotel in Sorrento. Even though the hotel had no air conditioning, it was more than made up for by the amazing Pasta ala Norma, served each lunchtime at the poolside bar.
This version is a little bit more like the 'Italian' food that you find in Malta; that mix of Italian and Middle Eastern flavours. It includes coriander seeds and chilli flakes and beautiful small black olives.
Serves 4
300g dried penne pasta
2 tablespoons of extra virgin olive oil
1 large aubergine
2 teaspoons of coriander seeds
¼ - ½ teaspoon of chilli flakes (adjust to taste)
400g tin of chopped tomatoes
1-2 tablespoon small black olives
1 tablespoon balsamic vinegar
125g pack of mozzarella
Handful of fresh basil leaves
To serve
Fresh parmesan
Rocket and parmesan side salad with a balsamic dressing
- Cut the aubergine into 1cm dice.
- Bash the coriander seeds in a pestle and mortar.
- Heat the olive oil in a large frying pan over a medium heat.
- Add the aubergine, bashed coriander seeds and chili flakes and sauté until the aubergine has browned.
- Remove from the heat and leave the pan to cool for a few minutes (if the pan is too hot when you add the tomatoes, the sauce will reduce too quickly and become very thick).
- Return the pan to the hob over a low heat.
- Add the tin of chopped tomatoes, good pinch of salt and black pepper and stir well. Cover.
- Cook the pasta according to the packet instructions.
- After the sauce has been cooking for 10-15 minutes, add the balsamic vinegar and olives to the pan and stir well. Cook for another 5 minutes.
- If the sauce is quite thick, then add a couple of tablespoons of cooking water from the pasta.
- Drain the mozzarella and cut into 2-3cm chunks. Add to the pan along with torn basil leaves and stir very gently to combine.
- As soon as the mozzarella starts to go gooey, remove the pan from the heat.
- Spoon the sauce over the pasta or mix the sauce and pasta together and serve.
