Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons
- Kosher salt
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
- 1 pound dry ridged, tubular pasta such as rigatoni or penne rigate
- Handful fresh small basil leaves, or roughly torn large leaves
- 2 ounces aged ricotta salata, finely grated
- Produce
- Basil, fresh small leaves large leaves, or roughly (1 Handful)
- Garlic (3 medium cloves)
- Italian or japanese eggplants, small (3/4 pounds)
- Oregano, dried (1 teaspoon)
- Tomatoes, whole (1 (28-ounce) can)
- Canned Goods
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra-virgin (6 tablespoons)
- Red pepper flakes (1/4 teaspoon)
- Dairy
- Ricotta salata, aged (2 ounces)
- Other
- 1 pound dry ridged, tubular pasta such as rigatoni or penne rigate
Preparation
Read recipe preparation on seriouseats.com
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Published January 9, 2013 (1 month ago).
59 people saved this recipe.
