Pasta alla Norma
Ingredients
- 6 ½ pounds (32 total) plum or Roma tomatoes, quartered
- 1 pound small sweet onions (such as cipollini), cut into 2-inch pieces (about 3 cups)
- 1 tablespoon fine sea salt
- ½ cup packed fresh basil leaves, plus more for garnish
- 2 ½ cups corn oil
- 4 pounds eggplant, peeled and cut into 1-inch cubes (about 20 cups)
- 2 teaspoons fine non-iodized salt, divided
- 2 pounds uncooked penne rigate
- 1 ½ ounces ricotta salata cheese, grated with a Microplane grater (about 1 cup)
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