Pasta alla Norma | Sicilian Eggplant Pasta

Name: Pasta alla Norma | Sicilian Eggplant Pasta
Total time: 45 min
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for serving; ¾ pound small Italian or Japanese eggplants (2 to 3 small), cut into ½-inch dice; Kosher salt; 3 medium garlic cloves, minced (about 1 tablespoon); 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 2 tablespoons tomato paste; 1 (28-ounce) can whole peeled tomatoes, crushed by hand into ½-inch chunks; 1 pound dry ridged tubular pasta such as rigatoni or penne rigate; A handful of small fresh basil leaves, or torn large leaves; 2 ounces aged ricotta salata, finely grated

fromourplace.ca

A Sicilian classic with fried eggplant, tangy tomato sauce, fresh basil, and salty ricotta salata tossed with rigatoni. A weeknight-worthy Italian staple.

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Ingredients

6 tablespoons extra-virgin olive oil, plus more for serving
¾ pound small Italian or Japanese eggplants (2 to 3 small), cut into ½-inch dice
Kosher salt
3 medium garlic cloves, minced (about 1 tablespoon)
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand into ½-inch chunks
1 pound dry ridged tubular pasta such as rigatoni or penne rigate
A handful of small fresh basil leaves, or torn large leaves
2 ounces aged ricotta salata, finely grated