Rigatoni alla Norma

Instructions

1. Prepare the eggplant
   Sprinkle the cubed eggplant with salt and place in a colander for 10 minutes to draw out bitterness. Pat dry with paper towels. Heat olive oil in a large frying pan over medium-high heat and fry the eggplant in batches until golden brown (about 5-6 minutes). Transfer to a plate lined with paper towels to drain excess oil.
2. Make the sauce
   In the same pan, add 3 tablespoons olive oil and sauté the sliced garlic and chili flakes (if using) until fragrant, about 1 minute. Add the crushed tomatoes, tomato paste, and sugar. Season with salt and pepper. Simmer uncovered for 15-20 minutes until slightly thickened, stirring occasionally.
3. Cook the pasta
   Meanwhile, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Combine the dish
   Gently fold the fried eggplant into the tomato sauce. Add the drained pasta to the sauce and toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Cook together for 1-2 minutes.
5. Serve
   Divide the pasta among serving plates. Top with grated ricotta salata and torn fresh basil leaves. Drizzle with a little extra virgin olive oil if desired and serve immediately.