Zitoni alla Norma (Pasta with Aubergines and Tomatoes)
This quick, easy and delicious pasta dish is from Francesco Mazzei's brilliant southern Italian cookbook, Mezzogiorno. It's the perfect midweek meal.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Whisk
- Ladle
- Deep fryer
- Paper towel
- Serving bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Slotted spoon
- Wooden spoon
- Spatula
- Kitchen thermometer
- Stove
- Mixing bowl
- Plate
- Tongs
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, sliced
- 8 basil leaves, plus a few extra to garnish
- 10 tinned anchovy fillets, drained
- 1 tbsp capers
- 250ml Tomato Sauce (see below)
- 400g zitoni (or candele lunghe snapped in half)
- about 500ml sunflower oil
- 1 aubergine, halved lenghtways,each half cut into 6 slices
- plain flour, to dust
- 2 tbsp pecorino cheese
- 2 tbsp aged ricotta shavings
- 300g white onion, very finely sliced
- 4 tbsp extra virgin olive oil
- 1kg ripe good-flavoured tomatoes (preferably on the vine), roughly chopped
- 2 garlic cloves, roughly chopped
- 20g basil leaves
- sea salt
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