Have a blasta with all this pasta

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To celebrate the launch of the Garofalo ‘shop’ at Ocado, My Week is offering a hamper of Garofalo pasta worth £30 to one lucky reader - see competition details at the end of this story. Garofalo makes Italian dry pasta which is now available in the unique Garofalo ‘shop’ at Ocado, the online retailer. You can see its range of products by going to http://www.pastagarofalo.it/uk/

And here’s a delicious Italian dish that everyone can make, even if you don’t win.

Pasta alla Norma

(Serves: 4)

Cooking Time: 50 minutes

Medium

This is a classic Sicilian recipe blending the flavours of aubergines, tomatoes, basil and ricotta. The term Norma seems to refer to the lady who developed the dish whose standard was deemed as high as Bellini’s opera La Norma.

Ingredients:

l2 medium aubergines, sliced width-wise, layered and salted with coarse salt and spread out to ‘sweat’ in colander with a plate (weight) on top of the pile

l500 ml of tomato sauce (see below Pasta al Pomodoro)

lBasil (12 leaves – fresh)

l150 ml corn oil/mild olive oil for frying

l400gr of Garofalo Mezze Maniche

l200gr salted ricotta (if unavailable, use half parmigiano and half pecorino romano)

lPasta al Pomodoro:

l2 x gloves of garlic, chopped

l2 x medium shallots, sliced

l2 x 400g tinned chopped tomatoes

l2 x tbsp extra virgin olive oil

Method 1:

Saute the sliced shallots and garlic in a pan with 2 tbsp extra-virgin olive oil, add the tinned tomato and let the sauce reduce to a jam-like consistency.

Method 2

Slice width-wise the aubergines, and sprinkle them with rock salt as you layer them to ‘sweat’ in colander. Place a weight on top of the colander and allow at least half an hour for the excess water to drain from the aubergines. Pat them dry afterwards and fry them in corn oil/light olive oil.

Rest the fried aubergines in absorbent paper and slice in strips (1/2 cm width).

Add the aubergines to the Pomodoro sauce, mix well, add the finely chopped basil and the grated salted ricotta (or parmesan /pecorino). If the sauce is a little too dense, add – before the cheese - half a ladle of boiling water and mix well, drain the pasta and serve at once.

To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.

The golden rule for cooking pasta properly is to use 1 litre of water for every 100gr of pasta! Don’t bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.

How to Win

To be in with a chance of winning this lovely prize worth £30 from Garofalo answer the following question and either send your answer on a postcard to Pasta Competition, Halifax Courier, King Cross Street, Halifax HX1 2SF or email to My.Week@halifaxcourier.co.uk

Which is a type of pasta?

A. Penne

B. Benny

C. Lenny

In both cases please enclose a daytime telephone number.

The closing date for entries is Friday, November 15.

Good luck and Buon Appetito!