Pasta alla Norma

🛒 Ingredients

• Rigatoni or Maccheroni Pasta 80 g · 280 kcal
• Eggplant 200 g · 50 kcal
• Canned Crushed Tomatoes 180 g · 36 kcal
• Ricotta Salata Cheese 15 g · 30 kcal
• Garlic 5 g · 8 kcal
• Fresh Basil Leaves 5 g · 1 kcal
• Olive Oil 15 g · 132 kcal

👨‍🍳 Instructions

1. Slice the eggplant into 0.5 cm thick rounds, salt them generously, and let them sit for 30 minutes to release bitter liquids. Rinse thoroughly and pat dry.
2. Heat a generous amount of olive oil in a large pan over medium-high heat. Fry the eggplant slices until golden brown and tender, working in batches, then transfer to a plate lined with paper towels.
3. In the same pan, with a little remaining oil, sauté minced garlic until fragrant, about 1 minute. Add the crushed tomatoes and a pinch of salt, then simmer for 15-20 minutes until the sauce thickens slightly.
4. While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about half a cup of pasta water before draining.
5. Add the cooked pasta and most of the fried eggplant slices to the tomato sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency.
6. Serve immediately, garnished with the remaining fried eggplant slices, fresh basil leaves, and generous shavings of ricotta salata cheese.