Pasta Alla Norma

De The Cooking Foodie · 50 min

Ingredientes

Preparación

1. Preheat the oven to 420°F (210°C). Cut the eggplant into bite-size pieces, toss them in a bowl with about 2 tablespoons of olive oil, salt and black pepper until evenly coated.
2. Spread the eggplant on a parchment-lined baking tray and bake until golden, about 25 to 30 minutes.
3. Heat 3 to 4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and cook until fragrant, about a minute.
4. Crush the canned peeled tomatoes by hand or with a potato masher, add them to the pan, season with salt and pepper, and simmer uncovered for 20 to 25 minutes, stirring now and then, until the sauce thickens. Add a few basil leaves at the end.
5. Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package directions. Reserve 1/2 cup of the pasta water before draining.
6. Add the baked eggplant to the sauce and stir gently to coat. Add the drained pasta to the skillet with a splash of the reserved pasta water if needed to loosen the sauce. Stir in about two-thirds of the ricotta salata, keeping the rest for garnish, and toss over low heat until the pasta is well coated.
7. Divide the pasta between bowls, sprinkle the remaining cheese on top and finish with fresh basil.

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