Pasta alla norma

Sauté garlic and shallot gently in a pan with olive oil. Then add the Arrabbiata sauce and let it simmer for 5 to 10 minutes. Season with salt and pepper.
Cook the Rigatoni for 30 seconds in lightly salted boiling water. Drain and add the pasta to the pan.
Add the chopped parsley and fried eggplant cubes to the sauce. Gently mix everything together.
Arrange the pasta on a warm deep plate. Sprinkle the grated ricotta salata on top and garnish with basil.

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