pasta alla norma (v) Recipe
radiatori + eggplant + tomato + basil + ricotta salata
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Dice the eggplant into small cubes. Sprinkle with salt and let it sit for about 30 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 diced eggplant and sauté until golden brown and tender, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for about 10 minutes.
Cook the Pasta
While the sauce is simmering, cook the radiatori pasta according to package instructions until al dente. Drain and reserve some pasta water.
Combine Everything
Add the sautéed eggplant to the tomato sauce and mix well. If the sauce is too thick, add a little reserved pasta water. Stir in fresh basil leaves.
Serve
Add the drained pasta to the skillet and toss to combine with the sauce. Serve warm, topped with crumbled ricotta salata cheese and additional basil if desired.