Pasta alla Norma

60 min italian serves 4

pastasicilianeggplant

Ingredients

350 g rigatoni (12 oz; penne or fusilli also work)
500 g eggplant (1.1 lb, about 2)
200 g ricotta salata (7 oz) — sub aged Pecorino or Parmigiano if you can't find it
500 g fresh tomatoes (1.1 lb; grape or San Marzano), or good canned
2 cloves garlic
7–8 fresh basil leaves, plus more to garnish
Fine salt
2 tbsp extra virgin olive oil (plus oil for cooking the eggplant)

Rinse and chop the tomatoes. In a saucepan, warm the olive oil and sauté the whole garlic cloves over medium heat 2–3 minutes.
Add the tomatoes, cover, and cook on low ~20 minutes until soft and saucy. Pass through a food mill for a smooth sauce, return to the pan, season with salt, and simmer 10–15 minutes to thicken.
Meanwhile, prepare the eggplant: either fry thin slices until golden and drain on paper towels, or roast/sear per the no-fry note. Salt to taste.
Add the basil to the sauce. Cook the pasta al dente, drain, and toss in the sauce.
Plate the pasta, top with the eggplant, grate over plenty of ricotta salata (coarse grate), garnish with basil, and serve.