Pasta Alla Norma

Instructions

1. Step 1

   Place the cubed eggplant in a large bowl, toss with ⅝ tsp (4 gr) salt, and let stand for 20 minutes. Pat the pieces thoroughly dry.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Eggplant, 4.0 gr Fine Salt

   Cookware: large bowl

2. Step 2

   Heat 5 tbsp (75 ml) olive oil in a large skillet over medium heat. Fry the prepared eggplant in batches until tender and golden, transferring each batch with a slotted spoon to a plate.

   Timer: 15 min (fixed)

   Ingredients used: 75.0 ml Extra Virgin Olive Oil

   Cookware: large skillet, slotted spoon

3. Step 3

   Reduce the skillet to low heat. Add the remaining 1 tbsp (15 ml) olive oil and the garlic, then cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the tomatoes, 10 gr basil, and black pepper. Simmer over medium heat until the sauce thickens slightly, stirring occasionally.

   Timer: 15 min (fixed)

   Ingredients used: 10.0 gr Fresh Basil, 1.0 gr Ground Black Pepper, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

5. Step 5

   Meanwhile, bring a large pot of water to a boil over high heat and add the remaining 1 ¼ tsp (8 gr) salt.

   Timer: 8 min (fixed)

   Ingredients used: 8.0 gr Fine Salt

   Cookware: large pot

6. Step 6

   Add the rigatoni and cook until about 2 minutes short of al dente. Reserve 120 ml cooking water, then drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Rigatoni

   Cookware: colander, large pot

7. Step 7

   Add the drained rigatoni, three-quarters of the fried eggplant, and 60 ml reserved cooking water to the sauce. Toss over medium heat until the pasta is al dente and evenly coated, adding more reserved water only if needed.

   Timer: 2 min (fixed)

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove from the heat and divide among bowls. Top with the remaining fried eggplant, ricotta salata, and remaining 5 gr basil.

   Ingredients used: 5.0 gr Fresh Basil, 120.0 gr Ricotta Salata