Pasta alla Norma (Sicilian Eggplant Pasta)

Pasta alla Norma is a Sicilian pasta dish built on fried eggplant, a simple tomato sauce, and salted ricotta shaved on top. It comes from Catania, where it was named after the Bellini opera Norma, and remains one of the signature pasta dishes of Sicily.

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes
• Salt, for drawing out the eggplant
• Olive oil, for frying
• 3 garlic cloves, thinly sliced
• 1 (28 oz) can crushed tomatoes
• 1/2 teaspoon red pepper flakes (optional)
• 12 oz rigatoni or spaghetti
• 1 cup ricotta salata, finely grated
• Fresh basil leaves, torn, for serving

Instructions

1. Salt the eggplant
   Toss the eggplant cubes with salt and let sit in a colander for 30 minutes, then pat dry.
2. Fry the eggplant
   Shallow-fry the eggplant in olive oil, in batches, until golden and tender. Drain on paper towels.
3. Make the sauce
   In the same pan, saute the garlic in a little olive oil until fragrant, then add the crushed tomatoes and red pepper flakes. Simmer for 15 minutes.
4. Cook the pasta
   Boil the pasta in salted water until al dente, reserving a cup of pasta water before draining.
5. Combine
   Toss the drained pasta with the tomato sauce and fried eggplant, adding a splash of pasta water to loosen if needed.
6. Serve
   Divide among bowls, top generously with grated ricotta salata and torn basil.

Ricotta salata is firm and salty, so a light hand with extra salt goes a long way.