Pasta alla Norma

Ingredients

• Eggplants 2 pieces
• Penne rigate 20 oz
• Olive Oil 0 fl oz
• Vegetable Oil 15 fl oz
• Garlic 2 cloves
• Baking Tomatoes 30 oz
• Chili Flakes ½ spoons
• Ricotta cheese 5 oz
• Basil 0 oz
• Grated Pecorino Pepato Cheese 5 oz
• Salt to taste

Step-by-Step Guide

Step 1

Peel some of the skin from the eggplants, leaving vertical strips of skin.

Step 2

Cut them into cubes, generously season with salt, cover with water, and let them sit for 20 minutes.

Step 3

Then rinse under running water, squeeze out excess moisture, and place on paper towels.

Step 4

Heat vegetable oil in a saucepan or deep skillet and sauté the eggplants until golden brown.

Step 5

Lay the eggplants on paper towels again to remove any excess oil.

Step 6

In a clean skillet, heat olive oil and sauté thinly sliced garlic with chili flakes for 20–30 seconds.

Step 7

Add the tomatoes, season with salt, and crush the tomatoes with a spatula. Cook for 10-15 minutes over low heat.

Step 8

In a large pot, bring water to a boil for the pasta. Add salt to the water and cook the pasta according to the package instructions until al dente.

Step 9

Transfer the cooked pasta to the tomato sauce, turning off the heat under the skillet. Add the eggplants, pieces of ricotta, and basil leaves. Toss to combine.

Step 10

Serve, sprinkled with grated Parmesan.