Pasta alla Norma

Step one

Season eggplant slices with salt and pepper. In a large skillet, heat olive oil over medium heat. Fry eggplant in batches until golden brown and tender, about 3–4 minutes per side, adding more oil as needed. Transfer to a paper towel-lined plate.

Step two

• Bring a large pot of salted water to a boil.

Step three

• In the same skillet, adjust the oil so about 4–5 tablespoons remain. Add garlic and basil stems; cook over medium heat until fragrant, about 30 seconds, then discard stems. Stir in Tuttorosso Tomato Paste with Sweet Basil and cook until slightly darkened, 1–2 minutes. Add Tuttorosso San Marzano Style Chopped Tomatoes and season with salt, pepper, oregano, chili flakes, and torn basil. Bring to a boil, then reduce to a simmer and cook 10 minutes, stirring occasionally.

Step four

• Add pasta to the boiling water and cook until 1 minute shy of al dente according to package instructions. Reserve 1 cup of pasta water before draining.

Step five

• Transfer drained pasta directly into the sauce. Toss well, adding reserved pasta water as needed to loosen. Stir in fried eggplant (reserving a few slices for garnish) and 1/2 cup ricotta salata. Mix until combined.

Step six

• Plate the pasta and top with reserved eggplant, additional ricotta salata, a drizzle of extra virgin olive oil, and fresh basil leaves. Serve immediately.