Pasta alla Norma

Pasta alla Norma: Method

1. Wash the eggplant, remove the stem, and slice it into rounds about 3 millimeters thick. Cut each round in half. Place the slices in a colander and sprinkle them generously with salt. Let them drain for 30 minutes to release excess moisture, then pat them dry with kitchen paper. Fry the slices in a skillet with a generous amount of good-quality olive oil until golden and tender. Set aside on absorbent paper.
2. In a sauté pan, combine the olive oil, basil stems, and the grated half clove of garlic. As soon as they start to sizzle and release their aroma, add the Mutti Sicilian Tomato Purée. Season with salt and pepper, tear the basil leaves by hand and stir them in. Cover and simmer gently over low heat for 10 minutes.
3. Cook the maccheroni in plenty of salted boiling water until very al dente. Drain and transfer the pasta directly into the sauce to finish cooking for the final 2 minutes. Fold in half of the fried eggplant slices and toss well to combine. If needed, add a few tablespoons of the reserved pasta cooking water to loosen the sauce and help it emulsify.
4. Once the pasta is perfectly cooked, remove from the heat and stir in the grated Sicilian ricotta salata. Mix thoroughly to coat.
5. Plate the pasta and top with the remaining fried eggplant, a final dusting of ricotta salata, and a few fresh basil leaves.