Fusilloni Alla Norma Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add the fusilloni and cook until just shy of al dente according to package directions (usually 9–12 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside briefly while you finish the sauce.

Heat 3 tablespoons extra-virgin olive oil in a wide skillet or saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes, 1 teaspoon sugar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Bring to a gentle simmer.

Reduce heat to low and let the sauce simmer gently, uncovered, 15–20 minutes to thicken and concentrate flavors. Stir occasionally and taste near the end to adjust salt, pepper, or sugar. Stir in the torn basil leaves in the final 2 minutes of cooking.

Prep and sweat eggplant

Trim the stem ends from the eggplants and cut them into 1–1.5 cm (about 1/2 inch) cubes or 1 cm slices, depending on preferred texture. Place the cut eggplant in a colander, sprinkle with 1 tablespoon coarse salt, toss, and let sit 20–30 minutes to draw out excess moisture and bitterness. Rinse lightly and pat dry very well with clean kitchen towels or paper towels.

Coat and fry

Heat about 3–4 cm (roughly 1–1.5 inches) of neutral frying oil in a heavy skillet or dutch oven to 175°C (350°F). Place the flour in a shallow bowl and season lightly with black pepper. Toss eggplant pieces in the flour to coat lightly, shaking off excess. Fry in batches so pieces do not crowd the pan, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Use a slotted spoon to transfer fried eggplant to a paper towel-lined tray to drain and sprinkle a little salt while hot.

Finish eggplant

If desired, for a lighter finish, transfer drained eggplant to a sheet pan and briefly bake in a 200°C (400°F) oven for 5 minutes to remove excess oil and keep crisp. Keep warm until ready to combine with pasta and sauce.

Return the skillet with the pomodoro sauce to low heat. Add the drained fusilloni to the sauce along with 1/2 cup (120 ml) of the reserved pasta cooking water. Toss gently and cook for 1–2 minutes so the pasta finishes cooking to al dente and the sauce clings to the pasta. Add more reserved pasta water a tablespoon at a time if the sauce is too thick.

Gently fold about two-thirds of the crispy eggplant into the pasta and sauce, reserving the rest for garnish so you retain some crisp contrast.

Taste and adjust seasoning. Stir in 1 tablespoon extra-virgin olive oil to shine the sauce. Transfer to warmed serving bowls or a large warmed serving dish.

Top each portion with the remaining crispy eggplant, torn fresh basil leaves, and a generous sprinkle of finely grated Grana Padano (about 20 g per serving). Finish with an extra drizzle of olive oil if desired and a few grindings of black pepper.