Pasta alla Norma

Ingredients

• 400 g rigatoni or penne
• 2 aubergines, cut into 2 cm cubes
• 6 tbsp olive oil
• 3 garlic cloves, sliced
• 2 x 400 g tins of plum tomatoes
• a large handful of basil
• 100 g ricotta salata, grated (or feta)
• salt, to taste

Method

1. Salt the aubergine

   Toss the cubed aubergine with a teaspoon of salt and leave in a colander for twenty minutes, then pat dry. This draws out water so it fries rather than steams.

   20 min

2. Fry it hard

   Fry the aubergine in batches in hot oil until deeply golden on all sides. Crowding the pan is the mistake here — it goes grey and greasy instead of sweet. Add the garlic for the last thirty seconds.

   12 min

3. Build the sauce

   Add the tomatoes, season, and simmer until thick and glossy.

   20 min

4. Cook the pasta

   Boil the pasta until al dente and drain, keeping a cup of the water.

   11 min

5. Combine

   Toss the pasta through the sauce with a splash of the water, tear in the basil, and finish with the grated ricotta salata.