Pasta alla Norma

Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.

Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)

While cooking the pasta heat the Sauce Alla Noma in a wide pan gently.

When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water, stir in the basil/spinach leaves.

Serve in a wide shallow bowl topped with the crumbled cheese and more basil/spinach leaves.

Godere!