Dinner · Italian
Pasta alla Norma
Sicilian rigatoni with golden fried aubergine in garlicky tomato sauce, finished with pecorino and basil.
- Serves
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 4 bowls- 600 g eggplant, cubed
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 1/2 tsp red pepper flakes
- 800 g canned crushed tomatoes
- 1/2 tsp salt
- 320 g dried rigatoni
- 60 g pecorino cheese, grated
- 10 g fresh basil
Method
Heat 2 tablespoons of the oil in a large skillet and fry the eggplant for 10 to 12 minutes, turning, until golden and soft. Set aside.
Add the rest of the oil, the garlic and red pepper flakes and cook for 1 minute. Add the tomatoes and salt and simmer for 12 minutes.
Cook the rigatoni in salted boiling water until al dente and drain.
Stir the eggplant into the sauce, then toss with the pasta.
Serve with the pecorino and torn basil.