Pasta alla Norma Eggplant and Tomato Pasta
Ingredients
- 1 large eggplant (or 2 finger eggplants)
- Kosher salt
- Olive oil, for frying
- 2 garlic cloves, peeled and crushed
- 1 (14-ounce; 400 grams) can chopped tomatoes
- Freshly ground black pepper
- 11 ounces (320 grams) rigatoni, penne, or maccheroncini
- 3 ounces (80 grams) grated ricotta salata
- 8 to 10 basil leaves, torn
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