Main dishes

Rigatoni alla Norma served with aubergine chips, Genoese Basil Pesto PDO and Cheese

Total time required

25/30 mins preparation

Difficulty

Low

Ingredients | Serves 4

Prepare a base of extra virgin olive oil and onion in a pan, add the Pomodoretta and simmer for 4 minutes. Finish with a drizzle of raw extra virgin olive oil and fresh basil. Peel an aubergine, keeping its skin aside. Cut the aubergine lengthways into 1 cm thick slices. Cut the aubergine skins into very fine julienne strips. In the meantime, cook the Rigatoni pasta in boiling salted water. Coat the cut aubergines in rice flour and semolina and fry in oil at 175°C until crisp and golden brown. Then fry the aubergine julienne until crispy. Drain the rigatoni pasta and stir in the tomato sauce. Arrange a slice of fried aubergine on the plate, quickly put the rigatoni pasta on top, tear up a few basil leaves and grate the salted ricotta cheese on top, cover with a second slice of fried aubergine and repeat as for the first layer. Finish with the fried aubergine skins and a drizzle of Genoese Basil Pesto PDO diluted with 30% cold water.