Pasta alla Norma (eggplant pasta dish
PASTA ALLA NORMAThis is my personal favorite Sicilian Pasta- I love eggplant, and it is the star of this dish. The dish should have Ricotta salata (salted ricotta cheese), but I can never find it. I typically use Pecorino Romano or small crumbles of Feta. If you have access to an Italian market definitely use the Ricotta salata.
1-pound dried rigatoni 4 cups roasted eggplant 1-inch cubes (2 medium eggplant)4 tablespoons olive oil3 garlic cloves (1 tablespoon puree)2 cups diced San Marzano tomatoes 1 ½ cups tomato sauce ¼ cup red wine½ teaspoon dried oregano¼ cup fresh basil julienne 2 teaspoons salt 1 teaspoon black pepper½ teaspoon crushed red pepper flakes3 tablespoons butter¾ cup of pecorino Romano or minced feta
* Have your pasta water simmering so it will not take long to bring to a boil.Preheat oven to 400 F
To roast eggplant1. Cut both ends of the eggplant and cube the eggplant into 1-inch cubes with the skin on.2. Toss 5 cups of eggplant with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.3. Spread evenly on a baking sheet, roast for 15 minutes, then turn the oven up to 450F for another 5 minutes. Set aside.To make sauce4. Place sauté pan over medium heat. Add a tablespoon of olive oil and crushed garlic cloves or 1 tablespoon of garlic puree. Once the garlic is fragrant, add red wine and let it reduce by 50%, then add tomatoes and tomato sauce. Turn to a low simmer.5. Cook dry pasta, when it is cooked but slightly al dente, drain, saving 1/2 cup of pasta water.6. If the sauce is too thick, thin it with some pasta water, then whisk in butter. 7. Add roasted eggplant to tomato sauce, add pasta, and gently toss together. Pour into a serving bowl, top with your cheese of choice, and serve.
1-pound dried rigatoni 4 cups roasted eggplant 1-inch cubes (2 medium eggplant)4 tablespoons olive oil3 garlic cloves (1 tablespoon puree)2 cups diced San Marzano tomatoes 1 ½ cups tomato sauce ¼ cup red wine½ teaspoon dried oregano¼ cup fresh basil julienne 2 teaspoons salt 1 teaspoon black pepper½ teaspoon crushed red pepper flakes3 tablespoons butter¾ cup of pecorino Romano or minced feta
* Have your pasta water simmering so it will not take long to bring to a boil.Preheat oven to 400 F
To roast eggplant1. Cut both ends of the eggplant and cube the eggplant into 1-inch cubes with the skin on.2. Toss 5 cups of eggplant with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.3. Spread evenly on a baking sheet, roast for 15 minutes, then turn the oven up to 450F for another 5 minutes. Set aside.To make sauce4. Place sauté pan over medium heat. Add a tablespoon of olive oil and crushed garlic cloves or 1 tablespoon of garlic puree. Once the garlic is fragrant, add red wine and let it reduce by 50%, then add tomatoes and tomato sauce. Turn to a low simmer.5. Cook dry pasta, when it is cooked but slightly al dente, drain, saving 1/2 cup of pasta water.6. If the sauce is too thick, thin it with some pasta water, then whisk in butter. 7. Add roasted eggplant to tomato sauce, add pasta, and gently toss together. Pour into a serving bowl, top with your cheese of choice, and serve.