Pasta alla Norma
A delicious summer dish from Sicily
Equipment
- 1 12" Skillet
- 1 4 qt sauce pot
Ingredients
- 1/3 Cup Extra Virgin Oil divided in two
- 1 whole eggplant slightly peeled and chopped into 3/4 inch chunks
- 40 Ounce can crushed tomatoes san marzano are preffered
- 3 clove garlic, minced
- 2 Tbsp Fresh Basil chopped or torn into small bits
- 1/2 Cup Grated Ricotta Salata Cotija is a good substitute use Pecorino alla Romana in a pinch
- 1 LB Penne or rigatoni Bronze dye and air dryed is best.
Instructions
- Peel about 1/4 of the skin of one eggplant. Chop into uniform chunks.
- Finely chop garlic.
- Heat on medium high half of the oil in a pan until shimmering.
- Add eggplant and allow to brown well on all sides. Remove with a slotted spoon and reserve.
- Add remainder of oil and garlic, saute briefly about a minute.
- Add tomato. Pinch of salt and bring to a simmer for about 10 minutes.
- Bring about a gallon of salted water to the boil.
- Add cooked eggplant to the sauce and stir to combine. Simmer for about 10 minutes.
- Cook pasta until slightly chewy (al dente). Reserve about a 1/2 cup of water and drain.
- Toss pasta with some cooking water with sauce and allow to simmer stirring occasionally for about 5 minutes. Add pasta water if it gets too thick.
- Stir in basil.
- Adjust seasoning with salt and fresh pepper.
- Serve in a warm bowl with grated cheese on top
Notes
- Bronze die cut pasta is best due to the porous surface created on the surface of the pasta, this absorbs the sauce and make for a better harmonious dish,
- San Marzano tomatoes are renowned for their meaty texture and small seed pockets, yielding a velvetier sauce.
- Take care to keep the eggplant moving, it will initially soak up the oil and once cooked will release it, it is important to brown it without letting it get mushy.
