Sicilian pasta with roasted aubergine, tomato, and ricotta salata
This is the dish my grandmother made every Sunday in Catania. The secret is patience — roasting the aubergine until it collapses into something silky and sweet, then letting the tomato sauce reduce until it coats the back of a spoon. Don't rush it.
Cube the aubergines into 2cm pieces. Toss with 1 tsp salt in a colander and leave for 30 minutes. This draws out bitterness and excess moisture. Pat completely dry with kitchen paper before cooking.
Heat oven to 220°C. Toss the dried aubergine cubes with 3 tbsp olive oil on a large baking tray. Roast for 25–30 minutes, turning once, until deeply golden and collapsed. They should be almost caramelised at the edges.
Warm 1 tbsp olive oil in a wide pan over medium heat. Add the garlic and chilli, cook gently for 2 minutes until fragrant but not coloured. Add the crushed tomatoes, season well, and simmer for 20 minutes until thickened and sweet.
Bring a large pot of heavily salted water to a rolling boil. Cook the rigatoni 2 minutes less than the packet says — it will finish cooking in the sauce. Reserve a large mug of pasta water before draining.
Add the roasted aubergine to the tomato sauce. Tip in the drained pasta and a splash of pasta water. Toss vigorously over high heat for 2 minutes until the sauce clings to every ridge of the rigatoni. Tear in the basil.
Divide between warm bowls. Grate ricotta salata generously over each portion. A drizzle of your best olive oil, a few more basil leaves, and nothing else. Eat at once.
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