Pasta alla Norma

Sicilian pasta with fried eggplant, tomato sauce, basil and salty ricotta salata.

45 min 4 servings Medium italian

Ingredients

• 2 pcs medium eggplants
• 1 tsp salt for eggplant
• 100 ml olive oil for frying
• 3 clove garlic
• 3 tbsp olive oil for sauce
• 0.25 tsp chili flakes
• 400 g canned crushed tomatoes
• 350 g penne or rigatoni
• 0.5 bunch fresh basil
• 80 g ricotta salata

Steps

1. Cut 2 eggplants into 2 cm cubes.
2. Put the eggplant in a colander and toss it with 1 tsp of salt.
3. Let the eggplant drain for 20 minutes.
4. Pat the eggplant dry with paper towels.
5. Heat 100 ml of olive oil in a large pan over medium-high heat.
6. Fry the eggplant for 8 minutes, turning often, until golden and soft.
7. Move the eggplant to a plate lined with paper towels.
8. Slice 3 garlic cloves thinly.
9. Heat 3 tbsp of olive oil in a pot over medium heat.
10. Add the garlic and 0.25 tsp of chili flakes and cook for 30 seconds.
11. Pour in 400 g of crushed tomatoes.
12. Simmer the sauce for 15 minutes until it thickens.
13. Bring a large pot of salted water to a boil.
14. Cook 350 g of pasta for 1 minute less than the package says.
15. Save a mug of the pasta water, then drain the pasta.
16. Add the pasta and the eggplant to the tomato sauce.
17. Toss for 1 minute, adding a splash of pasta water if the sauce is too thick.
18. Tear 0.5 bunch of basil and stir it in.
19. Grate 80 g of ricotta salata over the pasta and serve at once.