Pasta Alla Norma

Ingredients

• •1 large, cubed eggplant
• •½ cup olive oil
• •3 garlic cloves, minced
• •28 oz canned crushed tomatoes
• •½ cup, loosely packed fresh basil leaves
• •1 lb pasta (penne or rigatoni)
• •½ cup ricotta salata, grated
• •to taste salt
• •to taste black pepper

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat.
2. 2Add the cubed eggplant and sauté for 8-10 minutes, stirring occasionally, until golden and tender.
3. 3Add the minced garlic to the eggplant and cook for 1 minute until fragrant.
4. 4Pour in the crushed tomatoes and stir well to combine.
5. 5Reduce heat to medium-low and simmer the sauce for 15-20 minutes, stirring occasionally.
6. 6Tear the fresh basil leaves and stir most of them into the sauce during the last 2 minutes of cooking.
7. 7While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
8. 8Reserve 1 cup of pasta water before draining the pasta.
9. 9Toss the cooked pasta with the eggplant sauce, adding pasta water as needed to reach your desired consistency.
10. 10Season with salt and pepper to taste.
11. 11Divide the pasta among serving bowls and top generously with grated ricotta salata and remaining fresh basil leaves.