Pasta with Eggplant and Ricotta Salata

Ingredients

• 320 g Rigatoni
• 600 g Eggplant
• 400 g Tomato passata
• 100 g Ricotta salata
• 1 clove Garlic
• 1 bunch Basil
• 200 ml Extra-virgin olive oil
• 1 to taste Salt

Steps

1. Cut the eggplants lengthwise into wedges so each piece keeps a strip of skin, then into bite-sized pieces.
2. If you like, layer them in a colander with coarse salt and let them drain for 30 minutes to remove bitterness, then pat dry.
3. Heat abundant extra-virgin olive oil in a deep pan and fry the eggplant in batches until golden and tender.
4. Drain on paper towels and season lightly with salt.
5. In a separate pan, gently warm a few tablespoons of olive oil with the whole garlic clove until fragrant.
6. Discard the garlic.
7. Add the tomato passata, a pinch of salt and a few basil leaves.
8. Simmer over low heat for about 15 minutes until the sauce thickens and turns a deep red.
9. Meanwhile bring a large pot of salted water to the boil and cook the rigatoni until al dente.
10. Stir most of the fried eggplant into the tomato sauce, keeping a few pieces aside for garnish.
11. Drain the pasta and toss it in the pan with the sauce over medium heat for a minute so it absorbs the flavour.
12. Serve at once, topping each plate with the reserved eggplant, a snow of grated ricotta salata and fresh basil leaves.

Tips

• Frying the eggplant in plenty of oil is non-negotiable for the authentic Catania version — grilling or baking changes the dish entirely. Ricotta salata, never grated parmesan, is what makes it a Norma. Rigatoni, maccheroni or spaghetti are all traditional.