Pasta Alla Norma, a Better Version

Q1：Why Salted Aubergines Before Cooking？

According to Jamie Oliver’s recipe, before cooking the aubergine, salt it for 20 minutes, rinse and pat dry, then season with salt and pepper. For the above steps, I had doubts and didn’t understand why I should do it, yet I did it.

‘What’s the difference?’ I usually cook the aubergines without sweating and they were delicious!

Speaking of which, it reminds me of many Japanese recipes also claim that aubergines should be salted first to remove the bitterness. Bitter? It was puzzling to me.

Q2：Does Aubergine REALLY Taste Bitter？

Some say aubergine itself has a bitter taste, which can be right or wrong, depending on the ‘state’ of the aubergine. According to this article, fresh aubergine usually does not taste bitter. But when it aged or overripe, a bitter substance called solaine will be produced. If you salt it before cooking, due to the principle of osmosis, the water will be extracted, along with solanine.

Therefore, if you mostly use fresh aubergines for cooking, there may be no bitterness at all. You don’t need to salt it beforehand.

Now, we understand when should the aubergine be sweated. Next, I want to show you how to make a more nourishing pasta alla norma.

Pasta Alla Norma, Level-Up!

Traditionally, Sicilian pasta alla norma’s main ingredients are aubergine, tomato, ricotta cheese and basil. I didn’t have ricotta cheese and basil, so I used parmigiano reggiano and parsley instead. And I always find ways to intake plant-based nutrients as much as possible, so I added onions and mushrooms. They offered sweetness and umami to the pasta which was GREAT!

An Simple but GREAT Tomato Sauce

And for the tomato sauce, it doesn’t have to be complicated. I like to use tomato passata, a smooth and concentrated tomato sauce. Simmer it down to a thicker consistency and you’ll have a richer sauce. Easy-peasy! I like to lift up the brightness by adding some fresh tomatoes as well.

Recipe of a Better Pasta Alla Norma

Fry the aubergines, simmer down the tomato sauce, toss well with cooked pasta, done!

Ingredients

Serves 2

160 g spaghetti
1 fat aubergine (approx. 300 g)
- salt and pepper
- chilli powder
- dried herbs
2 large mushrooms, sliced
½ small onion, sliced
2 cloves garlic, sliced
½ dried chilli, deseeded
50 g fresh tomatoes
150 g tomato passata
¼ tsp sugar
½ tbsp red wine vinegar
olive oil
salt and pepper
parmigiano reggiano
handful of fresh parsley, chopped

How to Make

Cut the aubergines into chunks. If the aubergine is not fresh, sprinkle some salt on it and let stand for 20 minutes to draw out the moisture. The bitter substance will be drawn along with the water. Then rinse with water and pat dry with kitchen paper. (If the aubergines are fresh enough, this step can be skipped)
Toss the aubergines with a pinch of salt pepper, chilli powder and dried herbs.
Heat 2-3 tbsp of oil in a pan over medium-high heat, fry the aubergines until golden, set aside.
Bring a pot of salted water to a boil and cook the pasta as directed on package.
Heat a little more oil, sauté the onions, garlic and chilli, until the onions softened. Add the mushrooms and cook for 2-3 minutes.
Add the tomato passata, fresh tomatoes and bring to a simmer. Press the tomatoes to release the tomato jelly, it can help thickening the sauce. Season with salt, vinegar and a little sugar to balance the taste. Cook until the sauce thickens.
Return the aubergines to the pan and mix well. Use a pair of tongs to lift the cooked pasta directly to the pan. Give everything a nice stir. Have a taste and adjust with more salt if required.
Before serving, drizzle in some more olive oil, add a few twist of black pepper, garnish with freshly ground Parmigiano Reggiano and parsley.