Rigatoni alla Norma

Ingredients

• 400 g Rigatoni pasta
• 2 medium Eggplant
• 800 g Canned crushed tomatoes
• 3 cloves Garlic cloves
• 100 g Ricotta Salata cheese
• 1 handful Fresh basil leaves
• 4 tbsp Olive oil
• 0.5 tsp Red pepper flakes(optional)

Instructions

1. 1

   Dice the eggplant into 1-inch cubes and sprinkle with salt. 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 on all sides. Remove and set aside on a paper towel.

3. 3

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

4. 4

   Add the crushed tomatoes and simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper.

5. 5

   Meanwhile, boil the rigatoni in salted water until al dente.

6. 6

   Tear half of the basil leaves into the sauce and stir in the fried eggplant.

7. 7

   Drain the pasta and toss directly with the sauce.

8. 8

   Serve topped with grated ricotta salata and the remaining fresh basil.