PASTA ALLA NORMA

This simple and traditional sicilian pasta dish, brings all the aromas of the mediterranean together. Fried eggplants and fresh tomato sauce paired with fresh basil and topped with ricotta salata are combined for a beautiful merriment of southern Italian flavours. 

​SERVING:  2 - 4 PEOPLE                                                                                 PREP TIME: 20 MIN
COOK TIME: 60 MINUTES
 
Ingredients:
350 grams Rigatoni
1 jar tomato puree
2-3 cloves garlic
1 tsp chili flakes
1 large eggplant
1 tbsp flour
3 tbsp olive oil + additional for frying
¼ cup grated Parmigiano
3 - 4 fresh basil leaves, chopped
3 – 4 tbsp fresh parsley, chopped
ricotta salata, coarsely grated (or other salted cheese)
salt
 
Directions:

1. Add olive oil to a deep saucepan.
2. Finely chop the garlic cloves and cook with the chili flakes at medium low heat flakes for 1-2 minutes.
3. Pour the tomato puree and cook on medium heat for 1 hour.
4. Heavily salt a pot of water and bring to a boil. Add the rigatoni and cook until al dente.
5. Slice and chop the eggplant into small cubes and sprinkle with a 2 tsp of salt to prevent browning. Toss with 1 tbsp of flour to lightly coat. Cook immediately after chopping.
6. Heat approx. 1 inch of olive oil in a pan.
7. Add the eggplant cubes to the pan in small batches and fry at medium high heat until golden brown.
8. Drain each batch with a slotted spoon onto a paper towel to absorb any excess oil. Salt to taste.
9. When the pasta is almost cooked, add the Parmigiano, chopped basil and parsley to the sauce. Salt to taste. Cook for an additional 2 min.
10. Add the fried eggplant.
11. Drain and add the pasta to the pan and toss until well coated.
12. Serve the pasta into individual dishes and coarsely grated ricotta salata (or other salted cheese of your preference)

 
Buon Appetito!