Pasta Alla Norma

Method

1. Peel the eggplant if the skin is thick, then cut it into small cubes.
2. Heat seed oil to 170°C (340°F) and fry the eggplant cubes until golden brown. Drain on paper towels.
3. In a separate pan, heat a generous amount of extra virgin olive oil with a pinch of salt. Add a crushed garlic clove and cook on low heat until it sizzles, then remove the garlic.
4. Add tomato passata to the pan. Rinse the container with a little water and add it. Stir, cover, and simmer on medium-low heat for about 10 minutes. Season with salt and pepper.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta (mezze maniche or similar) for about 8 minutes (al dente).
6. Reserve some pasta water, then drain the pasta and transfer it to the tomato sauce. Finish cooking for about 2 minutes, adding a splash of pasta water if the sauce is too thick.
7. Turn off the heat. Add freshly grated ricotta salata (reserve some for garnish) and a generous grind of black pepper. Add a drizzle of raw extra virgin olive oil and toss well.
8. Serve the pasta topped with fried eggplant cubes, more grated ricotta salata, and fresh basil leaves if desired.