Casarecce alla Norma

Casarecce with Eggplant, Ricotta, Cherry tomatoes

(serves 2)

This is a Sicilian specialty; ricotta, eggplant, cherry tomatoes ~ all their favourite ingredients! I remember trying torta di ricotta, ricotta-filled cannelloni and even ricotta gelato on my last trip to Sicily - they were all surprisingly good!
Also excited to find a new-shaped pasta in the supermarket!

Ingredients:

1 small eggplant

1 onion

2 cloves garlic

6 cherry tomatoes

100g ricotta

200g Barilla Casarecce pasta

3 sprigs of basil

olive oil

salt and pepper

Method:

1. Cut the eggplant into 1cm cubes

2. Cut the onion into thin rings. Finely dice the garlic.

3. Heat a saucepan, add 1/2 T oil and brown the onion.

4. Add 1 tsp of oil to the pan, add the garlic and then the eggplant. Add a generous amount of olive oil, salt and pepper to season the eggplant, then simmer for 5-10 minutes, stirring regularly until the eggplant softens. 

N.B. I think traditionally, the eggplant is fried, so be somewhat generous with the oil.

5. Add the tomatoes, and increase to a medium heat. Cook until the tomatoes are just breaking through the skin and turn the heat off.

6. Boil water in a separate pot, salt generously and add the pasta. Cook as per the packet, or until al dente and drain.

7. Add the ricotta, basil and pasta to the sauce, mixing it through and adding olive oil, salt and pepper to taste.