Pasta alla Norma

By Ben · cooked up in Sprig

Silky cubes of fried eggplant melt into a bright tomato sauce perfumed with garlic and fresh basil, while ribbons of rigatoni carry every drop of the glossy mixture. The ricotta salata adds sharp, salty punctuation to each bite, its crumbly texture contrasting beautifully with the tender vegetables. This Catanian classic transforms simple summer ingredients into something that feels both rustic and refined, ideal for a leisurely dinner when you want to savor every forkful.

Ingredients

• 2 large eggplants (about 2 pounds), cut into 3/4-inch cubes
• 1 pound rigatoni pasta
• 1 cup extra-virgin olive oil, divided
• 2 tablespoons kosher salt, plus more for pasta water

• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 can (28 ounces) whole San Marzano tomatoes, crushed by hand
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 6 ounces ricotta salata, coarsely grated
• Freshly ground black pepper, to taste

Instructions

1. Toss the cubed eggplant with 2 tablespoons kosher salt in a large colander. Let drain for 20 minutes, then pat completely dry with paper towels to remove excess moisture and bitterness.
2. Bring a large pot of water to boil for the pasta. Meanwhile, heat 3/4 cup olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

1. Working in batches to avoid overcrowding, fry the eggplant cubes until golden brown and tender, about 4-5 minutes per batch. Transfer to a paper towel-lined plate and season lightly with salt.
2. Reduce heat to medium and add the remaining 1/4 cup olive oil to the same pot. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Add the crushed tomatoes with their juices and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
4. Meanwhile, salt the boiling pasta water generously and cook rigatoni according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

1. Return the fried eggplant to the tomato sauce and gently fold together. Add the drained pasta and toss with the sauce, adding pasta water a little at a time until the sauce coats each piece of rigatoni glossily.
2. Remove from heat and fold in the torn basil leaves. Taste and adjust seasoning with salt and pepper.
3. Serve immediately in warmed bowls, topped generously with grated ricotta salata and additional torn basil if desired.

Chef's tips

Nutrition (per serving, estimated)

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