Pasta alla Norma

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 699
• Protein: 18 g
• Carbs: 87 g
• Fat: 30 g

Ingredients

• 400 g Penne rigate ( dry )
• 2 piece Eggplant (aubergine) ( diced )
• 800 g Round tomato ( peeled and crushed )
• 2 piece Garlic ( finely minced )
• 100 ml Extra virgin olive oil
• 1 piece Basil ( fresh bunch )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 120 g Ricotta salata ( grated )

Instructions

1. Preparing the eggplants

   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. Cooking the eggplants

   Heat the olive oil in a skillet. Sauté the eggplant cubes until they are golden brown and tender. Drain on paper towels.

3. Making the sauce

   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. Cooking the pasta

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water.