Penne norma

2 small aubergines (eggplant), thinly sliced

150ml (¼ pint) (⅔ cup) olive oil

1 garlic clove, crushed

350g (12oz) tinned (canned) chopped tomatoes or 500 ml (18fl oz) (2¼ cups) passata (bottled, strained tomatoes)

6 fresh basil leaves, torn

350g (12oz) penne

100g (3½oz) (scant ½ cup) ricotta salata cheese, grated

salt and pepper

Put the aubergine slices into a colander, sprinkle each layer with salt and leave to drain for 30 minutes, then rinse and pat dry with kitchen paper.

Heat 6 tablespoons of the oil in a large frying pan. Add the aubergine slices and cook in batches over a medium heat for 5–10 minutes on each side until golden brown. Remove with a fish slice and drain on kitchen paper.

Meanwhile, heat the remaining oil in a saucepan. Add the garlic, tomatoes and basil, season with salt and pepper and cook over a low heat, stirring occasionally, for 30 minutes.

Remove the pan from the heat and transfer the mixture to a food processor or blender. Process to a purée.

Cook the penne in plenty of salted boiling water until al dente. Drain and tip into a warmed serving dish.

Sprinkle with half the ricotta, spoon the tomato sauce over it and arrange the aubergine slices on top.

Sprinkle with remaining ricotta and serve without tossing.

Preparation time:
1 hour

Cooking time:
35–40 minutes

Serves 4