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

Preparation

1. Start by washing the eggplants, cut them into cubes and soak them in a bowl with water and coarse salt for about 30 minutes to remove bitterness.
2. Meanwhile, in a large pan, sauté the garlic with a bit of extra virgin olive oil. Then add the crushed peeled tomatoes or the tomato puree, season with salt and pepper, and let cook over moderate heat.
3. After draining and drying the eggplants, fry them in abundant hot oil until golden brown, then place them on paper towels to remove excess oil.
4. Bring a pot of generously salted water to a boil and cook the fusilloni until they reach the desired doneness.
5. While the pasta is cooking, add the fried eggplants to the tomato sauce and let it flavor for a few minutes, also adding some hand-torn fresh basil.
6. Drain the fusilloni al dente and transfer them to the pan with the sauce and eggplants, toss everything for a minute or two so that the pasta absorbs the seasoning well.
7. Serve hot, with a sprinkling of grated salted ricotta and fresh basil leaves for garnish.

Curiosity

Pasta alla norma is named after “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 all over the world. The salted ricotta adds an extra touch of savoriness that goes well with the sweetness of the eggplants.