Pasta alla Norma

Name: Pasta alla Norma
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g (14 oz) rigatoni or penne pasta; 1 large eggplant, cubed; 400g (14 oz) canned crushed tomatoes and 2 cloves garlic; 80g (3 oz) ricotta salata cheese (grated), plus extra to serve; Olive oil for frying; Fresh basil

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

40 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Fry the Eggplant: Salt the eggplant cubes and let sit 10 minutes, then pat dry. Fry in olive oil until golden and tender; drain on paper towels.

2
Make the Sauce: In a clean pan, soften the garlic in a little olive oil, add the crushed tomatoes, season, and simmer 12-15 minutes.
3
Cook the Pasta: Boil the pasta in salted water until al dente and drain, saving a splash of pasta water.
4
Combine: Toss the pasta with the tomato sauce and most of the fried eggplant, loosening with pasta water if needed.
5
Cheese and Basil: Stir through grated ricotta salata cheese and torn basil.
6
Serve: Top each plate with the remaining eggplant and more ricotta salata.

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