Pasta alla norma

pasta alla · from Sicily · Primi & Pasta

Ingredients (for 4 people)

• 400 grams rigatoni or penne
• 2 large eggplants, about 500 grams
• cut into cubes of about 2 centimeters
• 4 tablespoons olive oil plus more for frying
• 2 garlic cloves
• 1 small onion
• 600 grams ripe tomatoes or canned San Marzano tomatoes
• 1 teaspoon dried oregano
• 1 bunch fresh basil
• Salt
• black pepper
• 200 grams ricotta salata, grated
• alternatively a firm sheep’s cheese
• vegetable oil for frying the eggplants.

Preparation

1. Sprinkle the eggplant cubes with salt in a colander and let them stand for about 30 minutes so they lose water and contain fewer bitter compounds.
2. Then pat them dry with paper towels.
3. Heat plenty of vegetable oil in a deep pan and fry the eggplant cubes in batches until golden brown, about 4 to 5 minutes per batch.
4. Drain on paper towels and salt them lightly.
5. Alternatively, the eggplants can be roasted in the oven with olive oil at 200°C for about 25 minutes.
6. Heat the olive oil in a large pot and sweat the finely chopped onion and the pressed garlic until translucent.
7. Add the tomatoes and crush them with your hands or a spoon.
8. Season with oregano, salt and pepper and simmer over medium heat for about 20 minutes until the sauce has thickened.
9. Cook the pasta in plenty of salted water until al dente.
10. Meanwhile, fold the fried eggplant cubes and half of the freshly chopped basil into the tomato sauce.
11. Add the drained pasta to the sauce and mix thoroughly.
12. Arrange on plates, sprinkle generously with the grated ricotta salata and garnish with the remaining basil leaves.