One-Pot Pasta Alla Norma

This one pot pasta is comforting, slightly spicy and ever-so-slightly rich. It’s the quintessential speedy supper for the colder nights.

Ingredients

-1 people+

Metric

Method

1. 1

   Put a drizzle of oil into a saucepan on a medium heat. Add the garlic and chilli flakes and fry for 2 minutes, stirring occasionally.

   
2. 2

   Add the cubed aubergine and fry for 10 minutes, stirring occasionally.

   
3. 3

   Add the tinned tomatoes, oregano, capers, caper juice, balsamic vinegar, generous pinches of salt and pepper, and the rigatoni to the pan, along with 400ml (13.5fl oz) of hot water from the kettle. Stir through, then simmer on a low heat with the lid on for 15–20 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pan.

   
4. 4

   Remove the lid from the saucepan and stir in most of the feta and basil, leaving a little of each to decorate with later. Stir to combine. 

   
5. 5

   Divide the Alla Norma between 4 serving plates and finish with a sprinkling of the reserved feta and basil over each portion. Seriously yummy!