Pasta alla Norma

Ingredients

• 2 medium eggplants, cut into ¾-inch cubes
• 1 tbsp kosher salt
• ½ cup olive oil
• 4 cloves garlic, thinly sliced
• ¼ tsp red pepper flakes
• 28 oz whole peeled tomatoes
• 1 cup fresh basil leaves, torn
• 1 lb rigatoni
• 4 oz ricotta salata cheese, grated

Method

1. Toss the eggplant with the salt and let it drain in a colander for 20 minutes, then pat it dry.
2. Fry the eggplant in batches in most of the olive oil over medium-high heat until deep golden and soft, about 8 minutes per batch. Drain on paper towels.
3. In the same pan, cook the garlic and pepper flakes in the remaining oil for 1 minute. Crush in the tomatoes and simmer until thickened, about 15 minutes.
4. Boil the rigatoni in salted water until al dente and drain, saving ½ cup of the water.
5. Stir most of the eggplant and half the basil into the sauce, then toss in the pasta, loosening with pasta water.
6. Top with the remaining eggplant, basil and a generous handful of ricotta salata.

Notes