Pasta alla Norma
A Sicilian classic of sauteed eggplant in a bright tomato sauce tossed with rigatoni and finished with salty ricotta salata and fresh basil.
Ingredients
- 2 lbs large eggplant, 1-inch cubed
- 1 lb rigatoni (or penne)
- 6 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 2 cans crushed San Marzano tomatoes (28 oz can)
- 1/2 tsp red pepper flakes
- 2 tsp kosher salt
- 1 tsp granulated sugar
- 3 oz ricotta salata (or feta, crumbled), shaved or crumbled
- 1/2 cup fresh basil leaves, torn
Instructions
-
1
Toss 2 lbs 1-inch cubed large eggplant with 1 tsp kosher salt and let drain in a colander for 15 minutes; pat dry.
-
2
Heat half the 6 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden on all sides, 8-10 minutes total; transfer to a plate.
-
3
Reduce heat to medium. Add the remaining extra-virgin olive oil and 4 cloves thinly sliced garlic cloves; cook 1 minute until fragrant. Add 1/2 tsp red pepper flakes and 2 cans crushed San Marzano tomatoes (28 oz can). Stir in 1 tsp granulated sugar and season with remaining 2 tsp kosher salt. Simmer 15 minutes.
-
4
Meanwhile, cook 1 lb rigatoni (or penne) in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
-
5
Return the fried eggplant to the sauce and stir gently. Add the drained rigatoni and toss, adding a splash of pasta water if needed.
-
6
Serve in bowls topped with 3 oz shaved or crumbled ricotta salata (or feta, crumbled) and 1/2 cup torn fresh basil leaves.