Casarecce alla Norma

Ingredients

Preparation

1. Heat a large frying pan over medium-high heat. Add 1 tbsp of olive oil.
2. Add 1 tbsp of olive oil. Add a third of the eggplants and cook until brown on all sides, about 5-7 minutes. Season with salt and black pepper, to taste. Remove from the pan and set aside. Repeat these steps until all your eggplant is cooked.
3. Reduce heat to medium and, in the same pan, add 2 tbsp of olive oil, onion and garlic and cook until soft, about 3-5 minutes. Season with salt and black pepper, to taste.
4. Add the chili flakes and the sauce. Add the eggplants and stir. Simmer for 10 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
6. Add the pasta and basil to the sauce. Toss to coat.
7. Transfer the pasta to a serving platter. Top with shaved ricotta salata. Serve.