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Per serving
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- 1
Brown the eggplant
Cut the eggplant into 3/4-inch cubes. Heat the olive oil in a Dutch oven over medium-high heat and cook the eggplant in batches, giving it room, until browned on all sides. Do not crowd the pan — crowded eggplant steams instead of browning, and browning is the whole point of this dish. Remove with a slotted spoon and keep warm.
- 2
Soften the onion and garlic
Chop the onion and mince the garlic. Add the onion to the same Dutch oven and cook until tender. Add the garlic and cook one minute longer, just until fragrant.
- 3
Build the sauce
Add the crushed tomatoes, stirring to loosen the browned bits from the bottom of the pan — that is flavor you paid for. Mince the basil and oregano and stir them in along with the salt, and the sugar and red pepper flakes if using. Bring to a boil, then reduce the heat and simmer uncovered until thickened, 10 to 15 minutes, stirring occasionally.
- 4
Cook the pasta and finish
Meanwhile, cook the ziti in well-salted water according to package directions and drain. Add the pasta to the sauce along with the cooked eggplant and toss to coat. Portion into bowls and shred the ricotta salata over the top before serving.
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Pasta alla Norma
Created by: PastaAndProsciutto
Ingredients
- 1 eggplant
- 1/2 cup olive oil
- 1/2 cup onion
- 2 garlic
- 28 oz crushed tomatoes
- 2 tsp fresh basil
- 1 tsp sugar
- 1 tsp fresh oregano
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- 1 lb ziti
- 4 oz ricotta salata
Instructions
- Brown the eggplantCut the eggplant into 3/4-inch cubes. Heat the olive oil in a Dutch oven over medium-high heat and cook the eggplant in batches, giving it room, until browned on all sides. Do not crowd the pan — crowded eggplant steams instead of browning, and browning is the whole point of this dish. Remove with a slotted spoon and keep warm.
- Soften the onion and garlicChop the onion and mince the garlic. Add the onion to the same Dutch oven and cook until tender. Add the garlic and cook one minute longer, just until fragrant.
- Build the sauceAdd the crushed tomatoes, stirring to loosen the browned bits from the bottom of the pan — that is flavor you paid for. Mince the basil and oregano and stir them in along with the salt, and the sugar and red pepper flakes if using. Bring to a boil, then reduce the heat and simmer uncovered until thickened, 10 to 15 minutes, stirring occasionally.
- Cook the pasta and finishMeanwhile, cook the ziti in well-salted water according to package directions and drain. Add the pasta to the sauce along with the cooked eggplant and toss to coat. Portion into bowls and shred the ricotta salata over the top before serving.