Sicilian Pasta alla Norma

🔥 Prep

• Slice the 2 eggplants into ½‑inch cubes and sprinkle with a pinch of salt.
• Peel and finely crush the 4 garlic cloves.
• Measure out 60 ml olive oil, dividing it into two 30 ml portions.
• Grate the 80 g ricotta salata cheese.
• Roughly chop the 20 g fresh basil leaves.
• Measure 0.25 tsp red chili flakes.
• Bring 2000 ml water to a boil, adding 2 tsp salt.
• Have 0.5 tsp black pepper ready for seasoning.

🔥 Cook

• 1. Heat 30 ml olive oil in a large skillet over medium‑high heat.
• 2. Add the eggplant cubes, season lightly with salt, and fry for 8‑10 minutes until golden brown, turning occasionally.
• 3. Transfer the fried eggplant to a paper‑towel‑lined plate to drain excess oil.
• 4. Reduce heat to medium, add the remaining 30 ml olive oil to the skillet.
• 5. Add the crushed garlic and 0.25 tsp red chili flakes, sauté for 30 seconds until fragrant.
• 6. Pour in the 800 g canned whole tomatoes with their juice, crush the tomatoes with a spoon, and bring the mixture to a simmer.
• 7. Simmer the sauce for 10 minutes, stirring occasionally, then stir in the chopped basil and season with salt and black pepper to taste.
• 8. While the sauce simmers, cook the 350 g rigatoni in the boiling salted water (2000 ml water + 2 tsp salt) for 11 minutes or until al dente, stirring occasionally.
• 9. Reserve about 120 ml (½ cup) of the pasta cooking water, then drain the rigatoni.
• 10. Add the drained pasta and fried eggplant to the tomato‑basil sauce, toss to coat, and if needed, add reserved pasta water a little at a time to loosen the sauce; cook over low heat for 2 minutes.
• 11. Remove the skillet from the heat and stir in the grated 80 g ricotta salata until evenly distributed.

🔥 Serve

• Divide the pasta among warm serving plates or bowls.
• Drizzle a little extra virgin olive oil over each portion if desired.
• Garnish with additional fresh basil leaves and a sprinkle of grated ricotta salata.
• Serve immediately with crusty Italian bread or a simple green salad on the side.