Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
3 medium aubergines (finely sliced)
60 g salt, to be sprinkled on the aubergines
100 ml extra virgin olive oil
800 g home-made tomato sauce
400 g rigatoni
90 g ricotta salata
basil leaves (for garnish)
salt and pepper for seasoning
Finely slice the aubergines and place on a colander. Sprinkle with salt and allow fifteen minutes for the aubergines to de-gorge and lose their bitterness. Then rinse and pat dry. Next fry the aubergine in batches and set aside, keeping warm.
In the meantime cook the rigatoni as per the packet instructions and drain, reserving some of the cooking liquid. In a separate pan add the pasta into the Norma sauce and if the pasta is a little sticky, you can loosen it with the reserved cooking liquid. Taste for seasoning.
Place on serving platter, spoon over any remaining sauce and place the aubergines on top.
Shred some basil on top and grate the ricotta salata over. Drizzle with a little extra virgin olive oil and serve to appreciative guests.