Pasta alla Norma

Ingredienti

• 1 pound pasta
• 4 small eggplants (cut in half)
• cooking spray
• 1 tablespoon olive oil
• 3 garlic cloves
• 14 ounces can plum tomatoes
• 1 cup white wine
• fresh basil (A big handful )
• 1/4 cup Parmesan cheese (freshly grated )
• salt and pepper (to taste)

Preparazione

1. 1

   Pre-heat your oven to 400°F/200°C. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.

2. 2

   Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.

3. 3

   While the pasta cooks, heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.

4. 4

   Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.

5. 5

   Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.

6. 6

   Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 to 3 minutes (add more pasta water if it gets a bit dry). Check to see if the pasta is cooked. Add freshly grated cheese to the pasta and mix well to incorporate.mix well to incorporate.

7. 7

   Taste for seasoning and season with salt and pepper as needed. Serve with more grated cheese.