Bucatini alla Norma with Eggplant and Basil

The Sicilian classic with golden-fried eggplant, spicy tomato sauce and fresh basil. With grated Parmesan it becomes a quick summer dinner.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Bucatini
• 400 g Eggplants
• 2 Stück Garlic cloves
• 400 g Chopped tomatoes (can)
• 3 EL Olive oil
• 1 Prise Chili flakes
• 1 Bund Basil
• 40 g Parmesan
• Salt
• Black pepper

Method

1. Wash the eggplants, cut them into roughly 2 cm cubes, sprinkle with salt and let them rest for 10 minutes.
2. Finely chop the garlic. Heat olive oil in a large pan over medium to high heat and fry the eggplant cubes in batches until golden brown, then remove them.
3. Briefly sweat the garlic and chili flakes in the remaining frying fat, add the chopped tomatoes and let the sauce simmer gently for about 10 minutes.
4. Return the eggplant to the sauce, season with salt and pepper and keep warm.
5. Cook the bucatini al dente in plenty of salted water. Before draining, scoop off about 100 ml of the cooking water.
6. Add the pasta to the pan, toss with a little cooking water until the sauce coats it evenly. Tear the basil and finely grate the Parmesan, fold both in and serve immediately.