Italian cuisine · Dough, Pasta & Rice

Pasta alla Norma

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

Ingredients · for 4 servings

• 400 g rigatoni (penne works too)
• 2 eggplants (approx. 600 g)
• 800 g tomato passata
• 2 garlic cloves
• 1 bunch basil
• 120 g ricotta salata (feta works too)
• 500 ml oil for frying
• 3 tbsp olive oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Wash the eggplants, cut into 2 cm cubes, salt and let drain in a sieve for 20 min.; then pat thoroughly dry.
2. Heat the frying oil to 180°C and deep-fry the eggplant cubes in batches for 3–4 min. until golden brown, then drain on paper towels.
3. Slice the garlic, sauté gently in olive oil for 1 min., add the tomato passata and season with salt, pepper and sugar.
4. Simmer the sauce uncovered for 15 min. until thick, then fold in half the basil and two-thirds of the eggplant.
5. Cook the rigatoni in plenty of salted water 1 min. shorter than the package says, drain and add to the sauce with 2 tbsp pasta water.
6. Toss everything for 1 min., plate up with the remaining eggplant, shaved ricotta salata and the rest of the basil, and serve immediately.