Pasta alla Norma

Pasta with tomato, fried aubergine, basil and salty ricotta.

• Serves: 6
• Preparation: 25 min
• Cooking: 1 hr

Ingredients

• 500 g pasta
• 2 medium aubergines
• 1.5 kg ripe tomatoes
• 4 garlic cloves
• 1 bunch fresh basil
• 150 g ricotta salata
• Extra-virgin olive oil for frying
• Fine salt

Method

1. Salt the sliced aubergine and leave it to drain, then pat dry.
2. Cook the tomatoes slowly with garlic and basil, then pass or blend them into a smooth sauce.
3. Fry the aubergine in olive oil until golden and drain it well.
4. Boil the pasta until al dente and toss it through the tomato sauce.
5. Serve with the fried aubergine, plenty of grated ricotta salata and fresh basil.