Pasta Alla Norma
Pasta Alla Norma
2 eggplants (about 2 pounds in total)
OLIVEBOX GARLIC INFUSED OLIVE OIL
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata
Trim the eggplant and partially peel them in a striped pattern. Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes. Wipe the eggplant dry and remove excess salt using a paper towel.
Heat the oven to 425 degrees F.
Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
Meanwhile, get going on the sauce. In a large deep pan, heat 3 tbsp EVOO over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
Cook the pasta in boiling salted water according to package instructions. Drain and combine the pasta with the eggplant and sauce. Taste and adjust seasoning.
Add chopped parsley and grated ricotta salata cheese to finish.