Foryoueats: Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe

Name: Foryoueats: Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for serving; 3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note); Kosher salt; 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 2 tablespoons tomato paste; 1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks; 1 pound dry ridged, tubular pasta such as rigatoni or penne rigate; Handful fresh small basil leaves, or roughly torn large leaves; 2 ounces aged ricotta salata, finely grated (see note)

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This Pasta Alla Norma is a classic Sicilian dish with eggplant, tomatoes, and ricotta salata. The eggplant is cooked until golden, then combined with a flavorful tomato sauce and served over pasta....

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Ingredients

6 tablespoons extra-virgin olive oil, plus more for serving
3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note)
Kosher salt
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
1 pound dry ridged, tubular pasta such as rigatoni or penne rigate
Handful fresh small basil leaves, or roughly torn large leaves
2 ounces aged ricotta salata, finely grated (see note)