Pasta a la Norma

Name: Pasta a la Norma
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4 - 6
Ingredients: 1 large eggplant, cut into 1/2" cubes; Salt for drawing out moisture; 2–3 tablespoons olive oil (for pan-frying or sautéing); 2 tablespoons olive oil; 3 cloves garlic, thinly sliced; 1/4 teaspoon chili flakes (optional); 1 can (796 mL / 28 oz) whole or crushed tomatoes; Salt and black pepper to taste; Fresh basil leaves, torn; 400g (about 14 oz) rigatoni, penne, or spaghetti; Salt for boiling water; Reserved pasta water (about 1/2 cup); Grated ricotta salata (or substitute Parmigiano-Reggiano or Pecorino); Extra basil and olive oil, for garnish

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4 - 6 people

00h 15

00h 25

Ingredients and Method

Ingredients

1 large eggplant, cut into 1/2" cubes
Salt for drawing out moisture
2–3 tablespoons olive oil (for pan-frying or sautéing)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon chili flakes (optional)
1 can (796 mL / 28 oz) whole or crushed tomatoes
Salt and black pepper to taste
Fresh basil leaves, torn
400g (about 14 oz) rigatoni, penne, or spaghetti
Salt for boiling water
Reserved pasta water (about 1/2 cup)
Grated ricotta salata (or substitute Parmigiano-Reggiano or Pecorino)
Extra basil and olive oil, for garnish

Method

Prep the eggplant: Place the cubed eggplant in a colander and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels before cooking.
Cook the eggplant: In your PVD stainless steel sauté pan or skillet, heat 2–3 tablespoons olive oil over medium heat. Sauté eggplant in batches until golden and tender (about 5–7 minutes per batch). Set aside on paper towels.
Cook the eggplant: In your PVD stainless steel sauté pan or skillet, heat 2–3 tablespoons olive oil over medium heat. Sauté eggplant in batches until golden and tender (about 5–7 minutes per batch). Set aside on paper towels.
Boil the pasta: In your stockpot, bring salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
Combine: Add cooked pasta to the sauté pan or large skillet with the tomato sauce and eggplant. Toss gently to coat, adding a splash of pasta water to loosen if needed.
Serve: Plate pasta and top with grated ricotta salata (or Parmigiano), extra basil, and a drizzle of good olive oil. Serve warm.