Pasta alla Norma: Sicilian Pasta with Eggplant and Tomatoes
Pasta alla Norma," a classic Italian dish serving 4 to 6, is a celebration of simplicity and flavor. This recipe features tubular pasta, such as ziti, richly coated in a savory tomato sauce and crowned with golden, crispy cubes of fried eggplant. Finished with a generous sprinkle of salty ricotta salata cheese and fresh basil, each bite is a harmonious blend of hearty and aromatic elements. Perfect for a comforting dinner, the preparation preserves the eggplant's texture by adding it on top, ensuring it retains its satisfying crunch for an authentic experience of this beloved Sicilian favorite.
Ingredients
vegetable oil, for frying
2pounds900 g firm eggplant, cut into 1½-inch (4 cm) cubes
fine sea salt
1pound450 g dried ziti or other tubular pasta
3cups480 ml good-quality tomato sauce, homemade or store-bought, warmed
4ounces115 g ricotta salata cheese, grated
a handful of coarsely chopped fresh basil
Instructions
Pour at least 2 inches (5 cm) of vegetable oil into a wide heavy-bottomed pot and heat over medium heat until it is hot enough to fry in (see Deep-Frying, page 30). Set a wire rack in a sheet pan.
Once the oil is ready, carefully lower as many eggplant cubes as will fit without crowding into the hot oil. Fry, flipping occasionally, until golden brown all over, about 5 minutes. Use a slotted spoon to transfer the fried eggplant to the rack to drain. Sprinkle with salt. Repeat to fry the remaining eggplant cubes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain.
Transfer the pasta to a large serving bowl, along with the warmed sauce and half of the grated ricotta salata and half of the basil. Toss gently to combine. Pile the fried eggplant over the pasta and top with the remaining grated ricotta salata and basil. Serve at once.