Pasta Alla Norma

Ingredients

• Pasta (12 ounces (such as rigatoni or spaghetti))
• Eggplant (1 medium, diced)
• Olive oil (3 tablespoons)
• Garlic (3 cloves, minced)
• Tomato sauce (2 cups (preferably homemade or high-quality canned))
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/2 cup, chopped (plus extra for garnish))
• Ricotta salata (1/2 cup, crumbled)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced eggplant to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
5. Pour in the tomato sauce and allow it to simmer for about 5 minutes, letting the flavors meld beautifully.
6. Return the cooked eggplant to the skillet, mixing it with the sauce. Season with salt and black pepper to taste.
7. Add the cooked pasta to the skillet, tossing well to coat. Gradually add reserved pasta water, a little at a time, to create a smooth and cohesive sauce.
8. Remove from heat and stir in the chopped basil, allowing the residual heat to release its aromatic oils.
9. Serve the Pasta Alla Norma hot, generously topped with crumbled ricotta salata and additional fresh basil if desired.