Pasta alla Norma

Name: Pasta alla Norma
Prep time: 25 min
Total time: 40 min
Yield: 4 bowls
Ingredients: 12 oz Rigatoni; 2, cubed Eggplants; 1 can (28 oz) Crushed tomatoes; ⅓ cup, chopped Fogato sun-dried tomatoes; 4 cloves Garlic; ½ tsp Red chili flakes; ⅓ cup Olive oil; to taste Salt; a big handful Basil; ½ cup grated Ricotta salata or parmesan

Fried eggplant, tomato, basil and ricotta salata.

Ingredients

12 oz Rigatoni
2, cubed Eggplants
1 can (28 oz) Crushed tomatoes
⅓ cup, chopped Fogato sun-dried tomatoes
4 cloves Garlic
½ tsp Red chili flakes
⅓ cup Olive oil
to taste Salt
a big handful Basil
½ cup grated Ricotta salata or parmesan

Steps

Fry the eggplant in the oil in batches until golden and soft, then salt it.
Cook the garlic and chili for 30 seconds, add the tomatoes and the chopped Fogato sun-dried tomatoes and simmer.
Cook the pasta and toss it with the sauce, eggplant and a splash of pasta water.
Finish with basil and ricotta salata.

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