Pasta alla Norma

Ingredients

• 400 grams Rigatoni or Penne pasta
• 2 medium Eggplant
• 400 grams Canned crushed tomatoes
• 3 cloves Garlic cloves
• 100 grams Ricotta Salata cheese
• 1 handful Fresh basil leaves
• 4 tablespoons Olive oil
• 1 pinch Red pepper flakes(optional)

Instructions

1. 1

   Cut the eggplants into 1-inch cubes and sprinkle with salt; let sit for 15 minutes then pat dry.

2. 2

   In a large pan, heat olive oil and fry the eggplant cubes until golden brown and tender. Remove and set aside on paper towels.

3. 3

   In the same pan, add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

4. 4

   Add the crushed tomatoes and simmer for 15 minutes until the sauce thickens slightly.

5. 5

   Boil the pasta in salted water according to package instructions until al dente.

6. 6

   Toss the cooked pasta with the tomato sauce and the fried eggplant.

7. 7

   Serve topped with plenty of grated ricotta salata and fresh torn basil leaves.