Rigatoni alla Norma

Thu, 6 July 2023

Ingredients

· 400 Gr. Pasta

· 2 Tins of chopped tomatoes

· 2 Aubergine

· Olive oil

· 1 Shallot, chopped.

· 1 Garlic Clove, Chopped

· Fresh Basil

· Ricotta Salata

Method

1. To start, cut the aubergine in cubes, 2x2 cm, put them in a colander and salt them up.

2. I’ll drive out excessive moisture and they will be less bitter.

3. Leave for 10 minutes, rinse under the water and dry them.

4. Put on a pot water and bring to boil, add salt.

5. In a pot, add the oil over low heat, put in the shallots, half the basil leaves, broken up and the garlic; sweat for 2 minutes and add the tinned tomatoes.

6. Cook for about 15-20 minutes, add salt if needed.

7. In a good size pan, add the oil and over medium heat, fry the aubergine until golden, it may take 2-3 batches as if you put too many in at the same time, they will not cook right.

8. Cook the pasta as indicated on the packet.

9. Once ready, add the pasta into the tomato sauce, pour in the fried eggplant and mix gently as not to break the pasta.

10. Serve on plates, grate the Ricotta salata on top and garnish with fresh basil on top.