Fusilli “alla Norma” Recipe

Prepare the Eggplant

Wash and cut the eggplant into small cubes. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry.

Cook the Eggplant

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté until golden and tender, about 8-10 minutes. Remove from the skillet and set aside.

Make the Sauce

In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the canned diced tomatoes, salt, and black pepper. Simmer for 10-15 minutes, allowing the sauce to thicken.

Cook the Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain and set aside.

Combine Ingredients

Add the cooked eggplant to the sauce and stir to combine. Add the cooked fusilli to the skillet and toss everything together. Adjust seasoning with salt and black pepper if needed.

Serve

Serve the pasta hot, topped with dollops of ricotta cheese, fresh basil leaves, and grated Parmesan cheese.