Pasta alla Norma

Ingredients

• 450g rigatoni
• 1 large eggplant (about 500g), cut into 3/4-inch cubes
• Salt, for salting the eggplant
• Vegetable oil, for frying (about 1 cup)
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 (800g) can whole peeled tomatoes, crushed by hand
• 6 fresh basil leaves, torn, plus more for garnish
• Pinch of red chili flakes
• 60g ricotta salata, for shaving

Before you cook

• Cut the eggplant into 3/4-inch cubes.
• Toss the eggplant cubes with 1 tablespoon salt and let them sit in a colander for 20 minutes.
• Pat the eggplant completely dry with paper towels.
• Bring a large pot of well-salted water to a boil.
• Thinly slice the garlic.

Steps

1. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Fry the eggplant in batches for 4 minutes, turning occasionally, until deep golden and soft.
3. Drain the fried eggplant on paper towels.
4. Warm the olive oil in a separate large pan over medium heat.
5. Add the garlic and cook for 1 minute until fragrant but not browned.
6. Crush the canned tomatoes into the pan by hand.
7. Stir in the torn basil and chili flakes.
8. Simmer the sauce for 15 minutes, stirring occasionally, until slightly thickened.
9. Drop the rigatoni into the boiling water and cook until al dente according to the package.
10. Reserve 1 cup of the pasta water, then drain the pasta.
11. Fold two-thirds of the fried eggplant into the tomato sauce.
12. Add the drained pasta to the sauce and toss, loosening with a splash of pasta water if needed.
13. Divide the pasta among bowls.
14. Top each bowl with the remaining eggplant.
15. Shave the ricotta salata generously over the top and finish with fresh basil.