Penne alla Norma

Ingredients

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

Instructions

1. 1

   Cut the eggplant into 1-inch cubes. Sprinkle with salt and let sit for 15 minutes, then pat dry with paper towels.

2. 2

   In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Fry the eggplant cubes until golden brown and tender. Remove and set aside on paper towels.

3. 3

   In the same skillet, add the remaining oil and sauté minced garlic and red pepper flakes for 1 minute until fragrant.

4. 4

   Add the crushed tomatoes and simmer for 10-12 minutes until the sauce thickens. Season with salt and pepper.

5. 5

   While the sauce simmers, cook the penne in a large pot of salted boiling water according to package directions until al dente.

6. 6

   Toss the cooked pasta with the tomato sauce, fried eggplant, and fresh basil.

7. 7

   Serve immediately topped with a generous grating of ricotta salata.