Pasta Alla Norma Sicilian Pasta With Eggplant Tomatoes and Ricotta Salata Recipe
Ingredients
- 6 tablespoons extra-virgin olive oil, stemmed, seeded, and roughly chopped
- 3/4 pound small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note)
- 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 (see note)
Instructions
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