PASTA ALLA NORMA (PASTA WITH EGGPLANT AND TOMATO SAUCE)
4 servings
Prepare, using eggplant slices:
Meanwhile, heat in a large skillet over medium heat until hot:
- 2 tablespoons olive oil
Add and cook until fragrant, about 1 minute:
- 2 garlic cloves, chopped
- ½ teaspoon red pepper flakes
Stir in, bring to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes:
- One 28-ounce can whole tomatoes, chopped, with their juice
Stir in:
- 8 basil leaves, torn
- Salt and black pepper to taste
Cook in a large pot of boiling salted water until tender but firm:
- 12 ounces dried spaghetti or ziti
Reserve ½ cup of the pasta water. Drain the pasta and toss in a warmed serving bowl with the tomato sauce and pasta water. Add:
- ½ cup grated ricotta salata or Pecorino Romano (2 ounces)
Toss again. Coarsely chop the eggplant and serve on top of the pasta.