Pasta Alla Norma (Sicilian Eggplant Pasta)

By Holly Erickson · themodernproper.com

Serves 6

1 hr 15 min

A Sicilian pasta with fried eggplant tossed in a slow-simmered tomato sauce, finished with cheese and fresh basil.

prepPreheat oven to 200°F / 95°C to keep cooked eggplant warm
1 (28 oz / 800 g) can whole peeled tomatoes	Simmer tomato sauce 30–45 min	Toss pasta and eggplant into sauce	Serve topped with cheese, basil & flakes
1/3 cup / 80 ml extra-virgin olive oil
1½ teaspoons kosher salt, plus more to taste
3 garlic cloves, smashed
1 teaspoon dried oregano
10 fresh basil leaves, plus more for serving (optional)
1 (2 lb / 900 g) eggplant, sliced into ½-inch rounds then ½-inch sticks	Fry eggplant in batches, 2–3 min per side
1/2 cup / 120 ml extra-virgin olive oil (for frying eggplant)
1 pound / 450 g rigatoni or penne pasta	Boil pasta until al dente
Freshly grated ricotta salata, pecorino romano, or Parmesan
Flaky salt and red pepper flakes (optional)

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