Pasta salad alla norma

Method5 steps · about 55 min

1. 1

   Step 1: Heat the oven to 200C/180C fan/gas 6. Scatter the aubergine (2) and sourdough chunks over a large baking tray lined with baking parchment. Drizzle over 3 tbsp of the olive oil and season well. Bake for 30 mins, shaking the tray halfway through, until the bread is golden and the aubergine chunks are lightly golden and soft. Cool slightly (it can still be slightly warm when you’re ready to assemble).

   Bake aubergine bread · 30 minUses 2 aubergines chopped into 3-4cm chunks · 100g sourdough chopped into 3-4cm chunks · 3 tbsp olive oil (45ml)

2. 2

   Step 2: Cook the pasta (350g) in a pan of boiling salted water following pack instructions. Drain well and rinse under cold water to cool.

   Cook pasta · 10 minUses 350g pasta (any tube-shaped pasta will do)

3. 3

   Step 3: Meanwhile, combine the sundried tomatoes (75g) and the oil from the jar, the capers (2 tbsp) and chilli flakes (1/2 tsp) in a large bowl. Whisk in the remaining olive oil, the red wine vinegar (2 tbsp) and some seasoning to combine. Set aside.

   Uses remaining70ml olive oil · 75g sundried tomatoes finely chopped, plus 30ml oil from the jar · 2 tbsp capers roughly chopped · 1/2 tsp chilli flakes · 2 tbsp red wine vinegar · 30ml oil from the tomato jar

4. 4

   Step 4: Beat the ricotta (150g) in a medium bowl to loosen, and whisk in the lemon (1) zest and juice. It may split slightly, but continue whisking – it will thicken. Season and set aside

   Uses 150g ricotta · 1 lemon zested and juiced

5. 5

   Step 5: Stir the cooked pasta (350g), aubergines (2), crispy sourdough and chopped basil (20g) into the dressing. Transfer to a serving dish or platter, then spoon over dollops of the ricotta mixture. Sprinkle over some chilli flakes and a few basil leaves to serve. Will keep chilled for up to three days, but the bread will soften slightly over time.

   Uses 2 aubergines chopped into 3-4cm chunks · 100g sourdough chopped into 3-4cm chunks · 350g pasta (any tube-shaped pasta will do) · 20g basil chopped, plus a few leaves to serve · extra chilli flakes to garnish · prepared sundried tomato dressing · prepared lemon ricotta mixture