Classic Pasta alla Norma

Ingredients

• 1 1/2 pounds eggplant (peeled and sliced into 1 1/2-2-inch chunks)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 cup thinly sliced white or red onion (about 1 medium onion)
• 1 tablespoon finely chopped garlic (2 or 3 cloves)
• 1 fresh red chili pepper (such as Fresno, finely chopped (optional))
• 1/2-3/4 teaspoon crushed red chili (to taste)
• 1 14-ounce can whole or crushed tomatoes
• 8 ounces tubular pasta (such as penne, rigatoni or ziti)
• 1/2 cup fresh basil leaves
• 4 ounces ricotta salata cheese (shredded or shaved on a grater into thin slices)

Instructions

1. 1

   Preheat the oven to 450 (230 C) degrees.

2. 2

   Put the eggplant on a large rimmed baking sheet and drizzle with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon salt and toss together to coat the eggplant with the oil. Bake 25 minutes, or until the eggplant is tender and golden brown. You will have about 2 cups of roasted eggplant.

3. 3

   Meanwhile, place a large (10-12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook about 5 minutes to soften the onion.

4. 4

   Stir in the garlic, fresh chili and crushed red pepper, tomatoes and a big pinch of salt. Cook at a simmer until the tomatoes give up their liquid and reduce to a thick, chunky sauce, about 15 minutes.

5. 5

   Bring a large pot (4-6 quarts) of water to a boil and add 2 tablespoons salt. Cook the pasta according to package directions, or until al dente.

6. 6

   Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce.

7. 7

   Transfer to a serving dish and top with the basil leaves and cheese.