Summer Pasta Alla Norma

Today we're making Pasta alla Norma. This is a delicious Sicilian eggplant pasta recipe and if you've never tried it, you are in for a treat! We hope you enjoy it!

INGREDIENTS WITH GRAM AMOUNTS

• 1 pound (454g) rigatoni
• 1 ½ pounds (680g) eggplant - cubed
• ¾ cup (160g) olive oil for frying eggplant
• ¼ (54g) cup extra virgin olive oil
• 5 cloves garlic - sliced
• 2 small anchovy fillets or 1-2 teaspoons anchovy paste
• ½ teaspoon crushed red pepper flakes
• 3 ounces (85g) tomato paste
• 1 28-ounce (795g) can whole plum tomatoes hand crushed or blender pulsed
• ¼ packed cup basil
• 1 cup (110g) Ricotta Salata shredded
• salt and pepper - to taste