Pasta alla Norma

Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 350g pasta (rigatoni or spaghetti work well)
• 2 medium eggplants, sliced into 1cm thick rounds
• 4 ripe tomatoes, diced (or 400g canned diced tomatoes)
• 2 cloves garlic, minced
• 1 small red onion, finely chopped
• 1/2 teaspoon Aromi Spices Tuscan Sunset blend
• Olive oil, for frying
• Salt and pepper, to taste
• 100g ricotta salata, grated
• Fresh basil leaves, to garnish

Instructions:

1. Prepare the Eggplant:
   Sprinkle salt on the eggplant slices and let them sit for 10-15 minutes to draw out moisture. Pat them dry with a paper towel. Heat olive oil in a large pan over medium heat and fry the eggplant slices until golden on both sides. Remove from the pan and set aside.

2. Cook the Pasta:
   While preparing the sauce, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and reserve 1/2 cup of the cooking water.

3. Make the Sauce:
   In the same pan used for the eggplant, add a bit more olive oil if necessary, and sauté the red onion and garlic until fragrant, about 2-3 minutes. Add the diced tomatoes and Aromi Spices Tuscan Sunset blend. Season with salt and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally.

4. Combine the Ingredients:
   Add the fried eggplant to the tomato sauce and toss to coat. If the sauce looks too thick, stir in a bit of the reserved pasta water. Add the cooked pasta to the sauce and toss well to combine.

5. Serve:
   Divide the pasta between plates and top with grated ricotta salata. Garnish with fresh basil leaves for an extra pop of flavour.

Tips:

• For a richer flavour, use overripe tomatoes and simmer the sauce a bit longer.
• If ricotta salata is unavailable, pecorino or parmesan are great substitutes.

Enjoy this simple yet flavour-packed dish with a glass of wine and some crusty bread!