Fusilloni with Eggplant Sauce

Here is the recipe for delicious Fusilloni with eggplant sauce, a variation of the classic pasta alla Norma, a typical dish of Sicilian cuisine.

Ingredients

• 350 g fusilloni
• 2 medium eggplants
• 400 g peeled tomatoes or tomato passata
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Grated salted ricotta (optional)

Preparation

1. Start by washing the eggplants, cutting them into cubes and soaking them in a bowl with water and coarse salt for about 30 minutes to remove the bitterness.
2. Meanwhile, in a large skillet, sauté the garlic with a little extra virgin olive oil. Then add the crushed peeled tomatoes or tomato passata, adjust with salt and pepper and let cook over medium heat.
3. After draining and drying the eggplants, fry them in plenty of hot oil until golden, then place them on paper towels to remove excess oil.
4. Bring a pot of salted water to a boil and cook the fusilloni until the desired doneness.
5. While the pasta cooks, add the fried eggplants to the tomato sauce and let the flavors meld for a few minutes, also adding some fresh basil torn by hand.
6. Drain the fusilloni al dente and transfer them to the skillet with the sauce and eggplants, tossing everything for a minute or two so the pasta absorbs the seasoning well.
7. Serve hot, with a dusting of grated salted ricotta and fresh basil leaves for garnish.

Trivia

Pasta alla Norma takes its name from “La Norma,” the famous opera by Vincenzo Bellini, a composer from Catania. It is a dish that embodies the simplicity and harmony of Mediterranean flavors, celebrated around the world. Salted ricotta adds an extra touch of savoriness that pairs beautifully with the sweetness of the eggplants.