Rigatoni alla Norma

Sicilian pasta with fried eggplant, tomato sauce, basil and a shower of salted ricotta salata.

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes

Salt for drawing out moisture

• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, sliced

One 28-oz can crushed San Marzano tomatoes

• 1/2 teaspoon crushed red pepper flakes
• 1 lb rigatoni
• 1/2 cup fresh basil leaves, torn
• 1 cup grated ricotta salata

Directions

1. Salt the eggplant cubes and let drain in a colander 20 minutes; pat dry.
2. Heat half the olive oil in a large skillet and fry the eggplant until golden and tender; remove and set aside.
3. Add the remaining oil and the garlic to the skillet and cook until fragrant. Stir in the tomatoes and red pepper flakes, season, and simmer 15 minutes.

Return the eggplant to the sauce.

1. Cook the rigatoni in salted water until al dente, drain, and toss with the sauce.
2. Stir in the basil, plate, and top generously with grated ricotta salata.

Notes

Lidia Bastianich’s pasta alla Norma, the iconic eggplant pasta of Catania, Sicily.