Pasta alla Norma with Olives and Capers | America's Test Kitchen

Name: Pasta alla Norma with Olives and Capers | America's Test Kitchen
Total time: 90 min
Ingredients: 1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes; Kosher salt (see note); 3 tablespoons olive oil (see note); 4 medium garlic cloves, mined or pressed through garlic press (about 4 teaspoons); 2 anchovy fillets, minced (about 1 generous teaspoon); 1/4-1/2 teaspoon red pepper flakes; 1 (28-ounce) can crushed tomatoes (see note); 1 pound ziti, rigatoni, or penne; 6 tablespoons flat-leaf parsley, chopped; 1 tablespoon extra-virgin olive oil; 1/2 cup kalamata olives, slivered; 2 tablespoons capers, drained and rinsed; 3 ounces ricotta salata, shredded (about 1 cup) (see note)

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Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian-style—but the tale turns tragic if it's dense and greasy.

Keywords

Italian
Eggs & Dairy
Fruits & Vegetables
Europe
Vegetables
Grains
Rice & Beans
Cheese
Main Courses

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Ingredients

1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
Kosher salt (see note)
3 tablespoons olive oil (see note)
4 medium garlic cloves, mined or pressed through garlic press (about 4 teaspoons)
2 anchovy fillets, minced (about 1 generous teaspoon)
1/4-1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes (see note)
1 pound ziti, rigatoni, or penne
6 tablespoons flat-leaf parsley, chopped
1 tablespoon extra-virgin olive oil
1/2 cup kalamata olives, slivered
2 tablespoons capers, drained and rinsed
3 ounces ricotta salata, shredded (about 1 cup) (see note)