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Name: Pasta alla Norma
Prep time: 42 min
Total time: 86 min
Yield: 4 servings
Ingredients: 700 g eggplant, cut into 2 cm cubes; 8 g fine salt, for salting eggplant; 120 ml sunflower oil, for frying; 30 ml extra-virgin olive oil; 4 garlic cloves, thinly sliced; 800 g canned whole peeled tomatoes, crushed by hand; 1 g fine salt; 1 g black pepper, freshly ground; 6 fresh basil leaves, torn; 400 g dried rigatoni; 10 g fine salt, for pasta water; 2 L water, for boiling (discard after cooking); 80 g ricotta salata, finely grated; 8 fresh basil leaves, torn; 15 ml extra-virgin olive oil, for drizzling

Pasta alla Norma

Fried eggplant and basil tomato sauce tossed with rigatoni and ricotta salata.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Pasta alla Norma

Fried eggplant and basil tomato sauce tossed with rigatoni and ricotta salata.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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