Pasta alla Norma

Ingredients

• 12 oz oz Rigatoni, maccheroni, ziti or similar short pasta
• 1 1/2 lb lb Eggplant
• as needed as needed Kosher salt
• 1-1 1/2 inches depth as needed Neutral frying oil, such as peanut oil
• 2 tbsp tbsp Extra-virgin olive oil
• 2 clove Garlic cloves, lightly crushed
• 1 can can Whole peeled plum tomatoes, preferably good-quality Italian, 28-oz can
• 8-10 leaf Fresh basil leaves, plus more for serving
• 3 oz oz Ricotta salata, finely grated
• to taste as needed Freshly ground black pepper, optional

Instructions

1. Cut the eggplant into ¼-inch rounds or substantial strips/chunks appropriate for pasta. Prefer rounds or thick strips rather than tiny diced cubes.
2. If the eggplant is particularly large or bitter, lightly salt it, rest 30–45 minutes, rinse if heavily salted, and dry thoroughly. This salting step is optional with modern tender eggplant.
3. Heat approximately 1–1½ inches neutral oil to 350°F / 177°C. Fry the eggplant in batches — do not overcrowd. Fry until golden brown and tender, approximately 2–3 minutes per batch. Drain on a rack or paper towels and season lightly with salt.
4. In a separate skillet, heat 2 tbsp extra-virgin olive oil. Add the lightly crushed garlic. Cook gently for about 1 minute. Do not burn.
5. Add the tomatoes, crushing them by hand or spoon. Add several basil leaves. Season lightly with salt. Simmer for 20–25 minutes until the sauce is flavorful and moderately thick. Remove the garlic if desired.
6. Bring pasta water to a boil. Salt appropriately. Cook the pasta until al dente. Reserve ½ cup pasta water.
7. Transfer the pasta to the tomato sauce. Toss over low heat. Add a splash of pasta water if needed.
8. Fold in approximately half the fried eggplant. Divide among plates. Top each portion with the remaining fried eggplant, generous grated ricotta salata, and fresh basil.

Nutrition

Chef's Notes

Defining ingredients: eggplant, tomato, basil, ricotta salata, pasta. RICOTTA SALATA is important — it is a firm, salted, aged ricotta that can be grated. Do NOT substitute standard fresh ricotta. Do not add mozzarella, cream, chicken, sausage, or Parmesan as primary cheese. Eggplant should be genuinely fried, golden and silky — do not convert the canonical recipe to oven-roasted eggplant solely to make it lighter. A roasted variation may exist separately.

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