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Pasta alla norma (pasta with aubergines)

Servings: 4
Print Recipe

Ingredients
  

  • 2 aubergines(or eggplants)
  • 7-8 ripe tomatoes
  • 1 garlic clove
  • 3 tbsp (50 ml) extra virgin olive oil (for frying)
  • 4-5 fresh basil leaves
  • Ricotta salata for grating
  • 320 g fusilli pasta (or any other short pasta shape)
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the aubergines
    Cut 2 aubergines into ½ inch or 1 cm sized cubes.
  • Fry the aubergines
    Heat 3 tbsp (50 ml) extra virgin olive oil in a pan over medium heat. Fry the aubergine slices until golden and tender. Remove and drain on paper towels.
  • Make the tomato sauce
    In a large pan, sauté 1 garlic clove in a splash of olive oil until fragrant. Add the peeled and chopped 7–8 ripe tomatoes, season with salt and black pepper. Simmer gently for 15–20 minutes until the sauce thickens. Tear in 4–5 fresh basil leaves at the end.
  • Cook the pasta
    Boil 320 g fusilli in salted water until al dente. Drain, reserving a little pasta water.
  • Combine pasta, sauce and auberginesAdd the cooked fusilli to the tomato sauce along with a splash of the reserved pasta water and toss to combine. Then gently add in the fried aubergines, mixing carefully so they stay intact
  • Serve
    Plate the pasta and finish with a generous grating of ricotta salata