Macaroni alla Norma 

Instructions

1. Trim the top and the bottom of the aubergine, then cut it into strips. Heat up the vegetable oil in a frying pan or small saucepan.
2. Once the oil has reached frying temperature (around 180°C), add a handful of the aubergine strips and fry until golden brown. Then take them out and repeat this step with the remaining strips. Set them aside.
3. Bring a large pan of salted water to the boil.
4. Heat up a generous drizzle of olive oil in a pan on a low to medium heat. Chop the garlic cloves and fry until brown.
5. Add the peeled tomatoes (or passata) to the pan and cook on a low heat. Stir with a wooden spoon, then season with salt and pepper.
6. Once the water is boiling, add the Le Moulin 1704 macaroni and cook according to the instructions
   on the packet.
7. When the pasta is almost done, add three-quarters of the fried aubergine strips and some basil leaves to the tomato sauce. Then, add a small cup of pasta water to the sauce, mix well and cook for another minute.
8. Once the pasta is done, strain it, add it to the sauce and stir well.
9. Grate some ricotta salata into the pan and stir until it has melted.
10. Garnish with the rest of the fried aubergine, basil leaves, some cherry tomatoes and ricotta salata. Serve immediately.

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