Pasta alla Norma
- 2 medium eggplants (firm, dark-skinned)
- 400 g rigatoni pasta
- 400 g peeled tomatoes (canned)
- 2 garlic cloves, peeled and thinly sliced
- 1 small bunch fresh basil
- JOSEPH Extra Virgin Olive Oil
- sea salt & black pepper
- 100 g ricotta salata, for grating
Simple, heartwarming Sicilian cooking at its best. The caramelised eggplant and salty ricotta come together in every bite for a creamy, savoury treat.
Bright red fruit and gentle tannins make our Nero d'Avola the perfect match!
1. Prepare the eggplants
Slice the eggplants into 1cm thick rounds. Lightly brush both sides with olive oil and arrange them in a single layer on a baking tray lined with baking paper. Roast in a 180°C oven for about 35 - 40 minutes, turning once halfway, until the slices are soft, golden, and slightly shrivelled around the edges.
2. Make the sauce
In a saucepan, gently sauté the garlic in olive oil until fragrant (don’t let it brown). Add tomatoes, season with salt & pepper, then cook down for 20 - 30 minutes until rich. Add a handful of torn basil leaves and gently break apart tomatoes with a spoon.
3. Cook the Rigatoni
Boil the pasta in well-salted water until al dente as per packet instructions. Reserve a cup of pasta water before draining.
4. Combine
Add the drained pasta to the sauce. Mix gently with a splash of pasta water if needed. Fold through half the eggplant.
5. Serve
Plate the pasta, top with remaining eggplant, grate over plenty of ricotta salata, and garnish with fresh basil. Add a final drizzle of JOSEPH Extra Virgin Olive Oil to bring out the dish’s full flavour and gentle spice.
