Pasta alla Norma
| 400 | g | Rigatoni pasta |
| 1 | piece | Eggplant |
| 500 | ml | Tomato passata |
| 100 | g | Ricotta salata |
| 10 | leaves | Fresh basil |
| 2 | cloves | Garlic |
| 100 | ml | Olive oil |
Method
Fry cubed eggplant in olive oil until golden, set aside. Sauté garlic in oil, add tomato passata, basil, salt, simmer 15 min. Cook rigatoni al dente, toss with sauce and eggplant. Top with grated ricotta salata and fresh basil.
Story
Sicilian favorite with fried eggplant, rich tomato sauce, and ricotta salata—rustic, hearty, and great for sharing at the bar.