Pasta alla Norma

Ingredienti

• 1 pound tube shaped pasta
• 1/4 cup regular olive oil, (divided)
• 1 1/2 pounds eggplant, (cut into 1/2 inch cubes)
• 1 teaspoon anchovy paste
• 1 tablespoon garlic, (finely chopped)
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon salt
• 1 pinch granulated sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1/3 cup fresh basil, (julienned)
• 1 tablespoon extra virgin olive oil
• 1/2 cup ricotta salata, (shredded)

Preparazione

1. 1

   Cook pasta according to package instructions, in well-salted water, until al dente. Reserve 1/2 cup of pasta water and drain.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Cook eggplant in batches, without crowding, in a single layer until golden brown and soft, about 10 minutes. Season with salt. Turn once, halfway through cooking. Remove to a plate (do not drain on paper towels) and cook the remaining eggplant adding more oil as needed.

3. 3

   Meanwhile, bring 4 quarts of well-salted water to a boil in a large pot. Add pasta and cook according to package instructions to al dente. Reserve 1/2 cup of the cooking water; drain pasta and transfer back to the cooking pot.

4. 4

   Remove and discard all but 2 tablespoons of oil from the skillet. If you do not have that amount remaining, add olive oil to make up the difference. Turn the heat to low add anchovy paste, garlic, and red pepper flakes and cook, stirring constantly, until the garlic is fragrant.

5. 5

   Add tomatoes, salt, sugar, Italian seasoning, and oregano and increase heat and bring to a boil, reduce heat and simmer, stirring occasionally, until thickened, 8-10 minutes.

6. 6

   Add cooked eggplant back to the skillet, gently stir to mix in and simmer to heat through. Add basil and extra virgin olive oil and stir. Adjust salt and pepper. Pour sauce over cooked pasta. Stir in reserved pasta water, as needed, to adjust consistency, so sauce coats all the pasta. Portion out into individual bowls, sprinkle with Ricotta Salata and serve.