Pasta alla Norma
Ingredients
- 400 gPenne rigate (dry)
- 2 pcEggplant (aubergine) (diced)
- 800 gRound tomato (peeled and crushed)
- 2 pcGarlic (finely minced)
- 100 mlExtra virgin olive oil
- 1 pcBasil (fresh bunch)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 120 gRicotta salata (grated)
Method
Golden, melt-in-your-mouth eggplant cubes tossed in a velvety tomato sauce that coats the pasta perfectly. Fresh basil adds a peppery finish, while ricotta salata provides a firm texture and sharp flavor.
- 1
Cut the eggplants into 2 cm cubes. Sprinkle them with fleur de sel in a colander to drain for 15 minutes, then pat them dry carefully.
- 2
Heat the olive oil in a skillet. Sauté the eggplant cubes until they are golden brown and tender. Drain on paper towels.
- 3
In the same skillet with a drizzle of oil, sauté the minced garlic. Add the crushed tomatoes. Let reduce over medium heat until the sauce coats the spoon.
- 4
Cook the penne in a large amount of boiling salted water. Remove them 'al dente', when they still offer a slight resistance to the bite.
- 5
Mix the pasta with the tomato sauce and half of the eggplants. Sauté for one minute to combine. Serve by adding the remaining eggplants, chopped basil, and grated ricotta salata.
Frequently asked questions
How do you get this dish right?
- Don't skimp on the oil for the eggplants; they must fry to become properly tender.
- Always keep a ladle of pasta cooking water to loosen the sauce if needed.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water.
