Penne alla Norma

By Carmelo Conigliaro from Agriturismo Case Damma, Siracusa.

You might enjoy this recipe on our tours in Sicily!

Ingredients for 4 people:

• 454 gr (1 lb) short pasta such as penne or rigatoni (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
• 1 gallon water
• 1.5 Tbsp salt
• 1 eggpplant
• 1 garlic clove
• 1/3 cup + 2 Tbsp EVOO
• 1 sprig of fresh basil
• 1 (16-ounce) can of diced tomatoes (or even better with fresh tomatoes)
• 100gr (1/4 lb) of ricotta salata (pressed, salted and aged ricotta cheese)

Directions:

• Wash and cut the eggplants into cubes. Then sprinkle with salt and let it rest for half an hour to draw out the excess water
• Peel and sautée the garlic (finely minced or whole, your choice) in a pan with 2 Tbsp EVOO until light brown
• Then add the canned or fresh tomatoes and cook for at least 30 mins to reduce it to a smooth sauce. Then adjust with salt
• In a frying pan add 1/3 cup of oil and cook the eggplants until browned and soft. Then remove into a plate with absorbent paper to remove excess oil
• Bring water to a boil and add salt (the water should taste slightly salty. If not, add salt)
• Cook the pasta for 1 minute less than is suggested on the package. Taste the pasta before draining it to confirm "al dente."
• Sauté the drained pasta, tomato sauce and the cooked eggplants to let all the ingredients combine smoothly
• Serve in individual plates topped off with basil leaves and grated ricotta salata 

Buon appetito!