Pasta alla Norma

1 large firm aubergines
extra virgin olive oil
1/2 tablespoon dried oregano
2 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stalks finely chopped, leaves reserved
1/2 teaspoon good herb or white wine vinegar
400 g tin of good-quality chopped plum tomatoes
sea salt and freshly ground black pepper
250 g dried spaghetti
75 g salted ricotta, pecorino or Parmesan cheese, grated
1/2 dried red chilli, crumbled

Cut aubergines into quarters lengthways. Remove seedy fluffy centres them and cut the across the length, into finger-sized pieces. Get a large non-stick pan hot and add a little oil. Fry the aubergines adding a little extra oil if you need to. Give the aubergines a toss so the oil coats every single piece and then sprinkle with some of the dried oregano. Using a pair of tongs, turn the pieces of aubergine until golden on all sides.

When the aubergines are all cooked add the dried red chilli and turn the heat down to medium. Add a little oil, the garlic and the basil stalks.
Stir so everything gets evenly cooked, then add a swig of herb vinegar and the tin of tomatoes. Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half the basil leaves, add to the sauce and toss around.

Cook the spaghetti and when it’s al dente, drain it 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 the heat. Taste the pasta and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil leaves and the grated cheese and drizzle with olive oil.

(Salami can be added to the sauce)