Pasta alla Norma

Ingredients · 4 servings

• 360 gPasta, dry
• 700 gAubergine, cut into 2 cm cubes
• 800 gTomato, peeled and crushed
• 80 gRicotta salata, finely grated (to serve)
• 10 gBasil, torn (to serve)
• 70 gOlive oil
• 2 cloveGarlic, lightly crushed (optional)
• 8 gSalt
• 1 gBlack pepper, freshly ground (optional)
• 1 as neededWater, for boiling pasta

Equipment

stovetop, large pot, colander, frying pan, saucepan, knife, cutting board, grater, tongs, paper towel, mixing bowl, plate

Instructions

1. 1
   Mise en place

   Gather the ingredients, a large pot, colander, frying pan, saucepan, knife, board, grater, tongs, and paper towels before cooking. · 8 min

   What to look for: Everything is measured and the tools are within reach.

2. 2
   Salt aubergine

   Toss aubergine with 3 g salt in a colander and rest 20 minutes, then pat dry with paper towels to reduce moisture. · 20 min

   What to look for: The aubergine looks drier on the surface and has released a little liquid.

3. 3
   Fry aubergine

   Heat 50 g olive oil in a wide frying pan over medium high heat, then fry aubergine in batches until deep golden and tender. · 15 min

   What to look for: The aubergine is golden outside, soft inside, and not greasy.

4. 4
   Simmer tomato

   Warm 20 g olive oil in a saucepan, add garlic, cook until fragrant, add tomato and 2 g salt, then simmer until thickened. · 20 min

   What to look for: The sauce is thicker, glossy, and smells sweet with gentle garlic.

5. 5
   Boil pasta

   Boil pasta in abundant water with 3 g salt until just firm, reserving 120 ml cooking water before draining through a colander. · 12 min

   What to look for: The pasta bends easily but still has a pale firm center.

6. 6
   Toss sauce

   Add drained pasta to the tomato sauce with reserved water as needed, toss over low heat until glossy and lightly coated. · 3 min

   What to look for: The sauce clings to the pasta without pooling in the pan.

7. 7
   Fold toppings

   Fold in most fried aubergine, basil, and half the ricotta salata, keeping the pieces intact while the sauce clings to pasta. · 2 min

   What to look for: The aubergine is evenly mixed and the cheese begins to soften.

8. 8
   Serve hot

   Serve immediately in warm bowls, topping each portion with remaining aubergine, ricotta salata, basil, and black pepper. · 2 min

   What to look for: Each bowl has visible golden aubergine, white ricotta salata, and green basil.