Pasta alla Norma, Sicilian eggplant and ricotta pasta

Steps

1. 1

   Cut the eggplants into cubes or half-moons. Salt them lightly and let them sit for 15 minutes, then pat dry.

2. 2

   Brown the eggplants in 4 tablespoons of olive oil until deeply golden and very tender. Set aside.

3. 3

   In a saucepan, gently cook the garlic in the remaining oil, add the passata, season with salt and pepper, and simmer for 15 minutes.

4. 4

   Cook the rigatoni until al dente. Reserve a little pasta water.

5. 5

   Toss the pasta with the tomato sauce, half the eggplant, and a few basil leaves. Add a splash of pasta water if needed.

6. 6

   Serve with the remaining eggplant, grated or crumbled ricotta salata, and fresh basil.