Pasta alla norma

 

Ingredients

3/4 cup olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 × 14 oz. cans chopped tomatoes

14 oz. bucatini or spaghetti

1 large eggplant (about 1 lb.)

1/2 cup basil leaves, torn, plus extra, to garnish

1/2 cup ricotta Salata, crumbled

1/2 cup grated pecorino or Parmesan cheese

1 tablespoon extra-virgin olive oil, to drizzle

Method

1. Heat 2 tablespoons of the oil in a frying pan and cook the onion over medium heat for 5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Add the tomatoes and season. Reduce the heat to low and cook for 20–25 minutes or until the sauce has thickened and reduced.

2. Cook the pasta in a saucepan of boiling water until al dente. Meanwhile, cut the eggplant lengthwise into ¼ inch thick slices. Heat the remaining olive oil in a large frying pan. When the oil is hot but not smoking, add the eggplant slices a few at a time and cook for 3–5 minutes or until lightly browned on both sides. Remove from the pan and drain on crumpled paper towels.

3. Add the eggplant to the sauce with the basil, stirring over very low heat.

4. Add the hot pasta to the sauce with half each of the ricotta and pecorino and toss together well. Serve immediately, sprinkled with the remaining cheeses and extra basil, and drizzled with oil.