Pasta alla Norma

Ingredients

• 150 g pasta - preferably rigatoni or spaghetti
• 1 large eggplant - cut into 1-inch cubes
• 2 tablespoons olive oil - extra virgin for best flavor
• 2 cloves garlic - minced
• 400 g canned tomatoes - whole or crushed, with juice
• 1 teaspoon dried oregano - or fresh if available
• 50 g ricotta salata - grated, for garnish
• to taste salt
• to taste black pepper
• few leaves fresh basil - for garnish

Step-by-step instructions

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
2. Meanwhile, in a large skillet over medium heat, add the olive oil. Once hot, add the cubed eggplant and sauté for about 5-7 minutes until golden brown and tender. Remove the eggplant and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the canned tomatoes along with their juice and dried oregano. Season with salt and pepper. Simmer for about 10 minutes, breaking up the tomatoes with a spoon.
4. Add the cooked eggplant back to the skillet and stir to combine. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
5. Toss the cooked pasta into the skillet with the sauce and eggplant, mixing thoroughly. Serve hot, garnished with grated ricotta salata and fresh basil leaves.

Serving suggestion

Traditionally served with a sprinkle of extra grated ricotta salata on top and a drizzle of good quality extra virgin olive oil. Pair with a light Sicilian white wine.

Nutrition per serving (estimated)

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