Pasta alla Norma

Cook Pete's Pasta until al dente in salted boiling water. Drain and set aside.

Sauté diced eggplant in 1 tablespoon of olive oil until golden brown and tender. Set aside.

In the same skillet, heat the remaining tablespoon of olive oil and sauté minced garlic.

Add diced tomatoes or tomato passata, and red pepper flakes (optional). Simmer for 5-7 minutes.

Combine the cooked pasta, sauce, and sautéed eggplant.

Season with salt and black pepper.

Sprinkle grated ricotta salata cheese over the top.

Garnish with torn fresh basil, if desired