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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.