Name: Pasta alla Norma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 9 tablespoons olive oil, divided; 2 medium globe eggplants, cut into 1-inch pieces (about 8 cups); 1/2 teaspoon kosher salt, plus more for the pasta water; 4 medium garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper, divided; 1 (28-ounce) can crushed tomatoes, preferably San Marzano; 1/4 cup loosely packed torn fresh basil leaves, plus more leaves for garnish; 1 pound rigatoni pasta; 3 ounces ricotta salata, shredded (3/4 cup), divided

Ingredients

6 serv.

9 tablespoons olive oil, divided
2 medium globe eggplants, cut into 1-inch pieces (about 8 cups)
1/2 teaspoon kosher salt, plus more for the pasta water
4 medium garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
1/4 cup loosely packed torn fresh basil leaves, plus more leaves for garnish
1 pound rigatoni pasta
3 ounces ricotta salata, shredded (3/4 cup), divided

Instructions

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1 Bring a large pot of well-salted water to a boil over high heat.
2 Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. Add half of the eggplant in an even layer and cook, undisturbed, until golden brown, about 2 minutes. Add another 2 tablespoons of the oil and cook, stirring occasionally, until well browned on most sides, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon of the salt. Add 2 tablespoons of the oil to the hot skillet (still over medium-high heat). Repeat the cooking process once more with the remaining eggplant and additional 2 tablespoons of the oil. Transfer to the plate with the cooked eggplant and sprinkle with the remaining 1/4 teaspoon salt. Set aside.
3 Carefully wipe the skillet clean. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add the garlic and 1/4 teaspoon of the red pepper flakes. Sauté until the garlic has started to turn golden brown, about 1 minute. Add the tomatoes and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and add the torn basil. Cook, stirring occasionally, until thickened slightly, about 10 minutes.
4 While the sauce is simmering, stir the pasta into the boiling water and cook until the pasta is al dente according to package instructions, about 11 minutes.
5 Using a spider or slotted spoon, add the cooked pasta to the thickened sauce (still over medium heat) along with 1/3 cup of the pasta water. Stir and fold to coat the pasta well in the sauce. Add the reserved cooked eggplant and stir to combine. Add more pasta water, 1/4 cup at a time, to reach the desired consistency (keep in mind the sauce will continue to thicken off the heat). Remove from the heat and stir in 1/2 cup of the ricotta salata. Garnish with the remaining 1/4 cup cheese, 1/4 teaspoon crushed red pepper, and basil leaves. Serve immediately. Store leftovers in an airtight container in the fridge for up to 1 day. Love the recipe? Leave us stars and a comment below!