Entree: Holy See (Vatican City State) – Pasta alla Norma (Sicilian-style pasta with fried eggplant, tomato sauce, fresh basil, and grated ricotta salata)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) dried pasta (rigatoni or spaghetti)
- 2 medium eggplants, approx. 1.5 lb (680 g) total
- 1 1/2 cups (360 ml) olive oil, divided (for frying and sauce)
- 3 tbsp (45 ml) extra virgin olive oil (for sauce) — can be included in the total olive oil above
- 1 small onion, finely chopped — about 1/2 cup (80 g)
- 3 cloves garlic, minced
- 28 oz (800 g) canned whole peeled tomatoes, crushed by hand
- 1/2 tsp (2 g) granulated sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 cup (25 g) fresh basil leaves, loosely packed, torn
- 4 oz (115 g) ricotta salata, finely grated
- Salted water for pasta

Instructions

1. Prepare the eggplant: slice eggplants into 1/2-inch (1.3 cm) rounds or 1/2-inch (1.3 cm) cubes. Lightly salt and let sit in a colander for 20–30 minutes to draw out bitterness, then pat dry with paper towels.
2. Heat 1 1/4 cups (300 ml) olive oil in a large skillet over medium-high heat until shimmering. Fry eggplant in batches until golden brown and tender, about 3–4 minutes per side for rounds, adjusting heat to avoid burning. Transfer to a paper-towel-lined tray to drain excess oil.
3. In a separate saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
4. Add crushed tomatoes, 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and 1/2 tsp (2 g) sugar if using. Stir, bring to a simmer, and cook gently for 15–20 minutes until sauce thickens. Add red pepper flakes if desired. Stir in half the torn basil leaves in the last minute of cooking.
5. Meanwhile, bring a large pot of salted water to a boil and cook pasta until just al dente according to package directions. Reserve 1 cup (240 ml) pasta cooking water, then drain pasta.
6. Add drained pasta to the tomato sauce with 1/4–1/2 cup (60–120 ml) reserved pasta water as needed and toss to coat. Fold in fried eggplant gently, adjusting seasoning with salt and pepper.
7. Serve immediately topped with grated ricotta salata and remaining basil leaves, finishing with a drizzle of extra virgin olive oil.