Pasta alla Norma

Ingredients

• 1 1/2 pounds eggplant, cut into 3/4-inch cubes
• 1 teaspoon salt, divided, plus more for pasta water
• 1/2 cup olive oil, divided, for frying
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 28 ounces canned crushed tomatoes
• 6 leaves fresh basil, torn, plus more for garnish
• 1 pound rigatoni
• 1/2 cup ricotta salata, grated or shaved
• 2 tablespoons olive oil, for finishing
• 1/2 teaspoon black pepper

Method

1. 1

   Toss the eggplant cubes with 1/2 teaspoon salt and let sit in a colander for 15 minutes to draw out moisture, then pat dry with paper towels.

   15:00 · Rest eggplant
2. 2

   Heat 1/4 cup olive oil in a 9-inch skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender, about 8 minutes per batch, adding more oil as needed. Transfer to a paper towel-lined plate.

   8:00 · Fry eggplant
3. 3

   Bring a 6-quart pot of generously salted water to a boil for the pasta.

   10:00 · Boil water
4. 4

   In a 6-quart saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Stir in the crushed tomatoes and remaining 1/2 teaspoon salt. Simmer the sauce, stirring occasionally, until slightly thickened, about 20 minutes.

   20:00 · Simmer sauce
6. 6

   Add the cooked eggplant and torn basil to the sauce and simmer together for 5 minutes to meld flavors.

   5:00 · Simmer with eggplant
7. 7

   Cook the rigatoni in the boiling water until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta water.

   11:00 · Cook pasta
8. 8

   Add the drained pasta to the sauce along with a splash of reserved pasta water, and toss over low heat until well coated, about 1 minute.

   1:00 · Toss pasta
9. 9

   Season with black pepper, drizzle with finishing olive oil, and divide among bowls. Top with ricotta salata and additional torn basil before serving.