Pasta alla Norma — Sicilian Pasta with Aubergine and Ricotta Salata

Instructions

1. Salt the aubergine cubes generously and leave in a colander for 30 minutes to draw out moisture. Rinse and pat completely dry with kitchen paper — this is essential for proper frying.
2. Heat 2 cm of sunflower oil in a wide, deep frying pan to 180 °C. Fry the aubergine in batches for 4–5 minutes until deep golden and soft inside. Drain on paper towels. The aubergine should be rich and yielding, not greasy.
3. Make the tomato sauce: heat 40 ml olive oil in a large pan over medium heat. Add the garlic and chilli flakes and cook for 90 seconds until fragrant. Crush the tomatoes into the pan with your hands. Season with salt and simmer for 20 minutes until the sauce is thick and concentrated. Tear in half the basil.
4. Cook the pasta in a large pot of well-salted boiling water until al dente. Reserve 150 ml pasta water.
5. Add the fried aubergine to the tomato sauce and stir gently. Add the drained pasta and toss to combine, adding pasta water as needed to achieve a glossy, coating sauce.
6. Serve in warmed bowls, finishing with a drizzle of the remaining raw olive oil, a generous grating of ricotta salata and fresh basil leaves.

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