Rigatoni alla Norma

Ingredients

Quantities are for one portion.

• 10 gfresh basil, torn
• 100 grigatoni pasta
• 15 mlolive oil
• salt and pepper to taste
• 1aubergine, cubed
• 150 gcanned diced tomatoes
• 20 gsalted ricotta (or parmesan)
• 2garlic cloves, minced

Method

1. Heat half the olive oil in a pan. Fry the aubergine cubes until golden and tender. Remove and drain on a paper towel.
2. In the same pan, heat the remaining olive oil and cook the minced garlic until fragrant.
3. Add the diced tomatoes and simmer until the sauce thickens slightly.
4. Meanwhile, boil the rigatoni in salted water until al dente. Drain, reserving a splash of pasta water.
5. Toss the rigatoni, the fried aubergine cubes, and the torn basil into the tomato sauce, using the reserved pasta water to bind it.
6. Serve the pasta hot.
7. Grate the salted ricotta generously over the top of the dish.