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Authentic Pasta Alla Norma with Eggplant and Tomato Sauce

Pasta alla norma made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 400 g pasta short shapes like rigatoni
  • 2 medium eggplants aubergines, diced
  • 1 can 400g of whole peeled tomatoes
  • 2 cloves of garlic minced
  • 1 medium onion chopped
  • 50 ml extra virgin olive oil
  • Salt and black pepper to taste
  • Ricotta salata for garnish optional

Method
 

  1. Prepare the eggplant by salting and draining it.
  2. Cook the pasta until al dente.
  3. Sauté onions and garlic in olive oil.
  4. Add the diced eggplant and cook until soft.
  5. Incorporate the canned tomatoes and simmer.
  6. Combine pasta with the sauce.
  7. Serve with ricotta salata and taste for seasoning.