Pasta & RiceDifficulty: medium

Pasta alla Norma (Eggplant, Tomato & Ricotta Salata)

Name: Pasta alla Norma (Eggplant, Tomato & Ricotta Salata)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 600 g eggplant, 2–3 cm cubes; 60 ml (¼ cup) olive oil, divided; 2 garlic cloves, sliced; 700 g tomato passata (or 1× 400 g crushed tomatoes + 300 g passata); 400 g short pasta (rigatoni/penne); 60–80 g ricotta salata, grated or shaved; Salt & black pepper; Basil leaves, to finish

Sicilian classic: sautéed eggplant tossed with tomato sauce and pasta, topped with ricotta salata and basil.

Prep Time

Cook Time

Servings

Ingredients

•600 g eggplant, 2–3 cm cubes

•60 ml (¼ cup) olive oil, divided

•2 garlic cloves, sliced

•700 g tomato passata (or 1× 400 g crushed tomatoes + 300 g passata)

•400 g short pasta (rigatoni/penne)

•60–80 g ricotta salata, grated or shaved

•Salt & black pepper

•Basil leaves, to finish

Instructions

1Salt eggplant lightly, rest 10 min, pat dry. Sauté in olive oil over medium-high until browned and tender; set aside.

2In the same pan add a little olive oil and garlic; cook 30 sec. Pour in passata, season with salt & pepper; simmer 10–12 min.

3Cook pasta in salted water until al dente; reserve ½ cup pasta water.

4Toss pasta with sauce and eggplant, loosening with a splash of pasta water.

5Serve with ricotta salata and basil.