Italian
Pasta alla Norma
Sicilian pasta with fried eggplant, tomato, basil, and salted ricotta, bringing silky richness, sweet acidity, and a savory cheese finish.
4 servings · 65 minutes prep · 30 minutes cook
Ingredients
Main
- 1 1/2 pounds firm eggplant, cut into 3/4-inch cubes
- 2 teaspoons fine sea salt, divided
- 2 cups avocado oil, for frying
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, lightly crushed
- 1 can (28 ounces) peeled Italian tomatoes, crushed
- 14 ounces rigatoni or maccheroni
- 3 ounces ricotta salata, grated
- 20 basil leaves
Directions
Method
- Toss the eggplant with 1 teaspoon of the fine sea salt and drain in a colander for 45 minutes. Pat the eggplant very dry.
- Heat the avocado oil in a large skillet to about 350F. Fry the eggplant in batches until deep golden and tender, 3-4 minutes per batch, then drain on towels.
- Pour off the frying oil and wipe the skillet. Warm the extra-virgin olive oil, add the garlic, and cook until fragrant but not browned.
- Add the peeled Italian tomatoes and the remaining fine sea salt. Simmer until the sauce tastes sweet and lightly thickened, about 20 minutes, then discard the garlic.
- Meanwhile, boil the rigatoni until about 2 minutes shy of al dente, reserving at least 1 cup pasta water.
- Transfer the pasta to the tomato sauce and toss over medium heat, adding splashes of pasta water until glossy and al dente. Fold in the fried eggplant and basil leaves.
- Serve immediately with the ricotta salata grated over the top.
