Pasta alla Norma

• 2 medium aubergines, in 2cm cubes
• 1 tsp salt, plus more to season
• 6 tbsp olive oil
• 3 garlic cloves, thinly sliced
• A pinch of chilli flakes
• 2 × 400g tins whole plum tomatoes, crushed by hand
• A small bunch of basil
• 400g rigatoni
• 100g ricotta salata (or pecorino), grated

Toss the cubes with the salt in a colander and leave to drain, then pat dry.

Fry in 4 tbsp of the oil over medium-high heat, in batches, until deep golden and soft. Drain on kitchen paper.

Warm the rest of the oil with the garlic and chilli over medium heat until the garlic is pale gold.

Add the tomatoes, a pinch of salt and the basil stalks. Simmer until thickened, then fish out the stalks.

Boil the rigatoni in well-salted water until al dente.

Stir most of the aubergine into the sauce, then add the pasta and a splash of its water and toss. Serve topped with the remaining aubergine, torn basil and plenty of ricotta salata.