Pasta alla Norma

• 2 cloves Garlic (sliced)
• Salt (to taste)
• 6 tablespoons Extra Virgin Olive Oil (plus oil for frying)
• 1 pinch Chilli Flakes (optional)
• 2 u Aubergine (in 2 cm cubes)
• 80 g Ricotta (salted (ricotta salata), grated)
  Swaps (2)
• 1 handful Basil (leaves)
• 700 g Passata (or crushed tomatoes)
• 400 g rigatoni (or spaghetti)
  Swaps (1)

Instructions

1. 1

   Salt the aubergine cubes and leave them in a colander to release their water. Pat them dry with kitchen paper.

   30 min

2. 2

   Fry the aubergine in very hot oil, in batches, until golden and tender. Drain on kitchen paper.

   10 min

3. 3

   In a pan, warm 3 tablespoons of olive oil with the garlic and chilli over low heat. Add the passata, salt and a few basil leaves and simmer until the sauce thickens.

   15 min

4. 4

   Cook the pasta in salted water and drain it al dente, keeping a little of the water.

   11 min

5. 5

   Toss the pasta with the sauce, add most of the aubergine and a splash of the cooking water. Serve topped with the rest of the aubergine, grated ricotta salata and fresh basil.

   2 min