Rigatoni alla Norma
Vegetable oil to deep fry
1 ¼ cup (240g) Peeled tomatoes
2 garlic Cloves
3 tbsp (4g) Fresh basil
1/3 cup (80g) Salted ricotta cheese
1 cup (220gr ) aubergines
4 ¼ cups (260g) Rigatoni pasta
2 tbsp (30g) Olive oil
1tsp (5g) Salt
Cut the aubergines into cubes and fry them in abundant vegetable oil; place them on absorbent paper.
In a pan pour the olive oil and sauté two cloves of garlic. Add the tomato, fresh basil and salt, and cook for 10-15 minutes over medium heat.
Cook the rigatoni in slightly salted water, in the meantime grate the salted ricotta.
Drain the pasta keeping a little cooking water aside, and add it to the tomato. Add the aubergines and stir-fry. Add a ladle of cooking water if it is too dry, and some ricotta to taste.
Serve and sprinkle abundantly with ricotta. Decorate with fresh basil.