Pasta alla Norma
Ingredients
- 1 lb Rigatoni or any ridged pasta you enjoy!
- 1 32oz Jar of Pasta or 28oz can of whole peeled tomatoes, pureed
- 1 Large Eggplant, diced
- 2 cloves Garlic
- Salt & Pepper
- Ricotta Salata for topping
- 1/4 tsp Red Pepper Flakes
Instructions
- Cut every other strip of skin off the eggplant. Dice into 1 inch cubes.
- Heat olive oil on a large fry pan and fry the eggplant until golden brown. Place onto a paper towel lined plate to drain. Sprinkle with salt while still hot. Alternatively, for a healthier version, you can oven roast the eggplant at 400F until fork tender about 15 mins. Place on a parchment lined sheet pan, season with salt and pepper and coat in olive oil.
- Into a large saute pan, add olive oil and garlic cloves. Heat until garlic is fragrant, add in tomatoes. Season with salt, pepper and basil. Stir and let simmer on medium with a vented cover for 15 mins.
- Add in the fried eggplant, stir and let it simmer together on low medium for another 10-15 mins, uncovered.
- While the sauce is simmering, fill a large pot with water and bring to a boil. Salt the water and add in pasta. Cook according to package directions.
- Drain pasta and add to the pot with the sauce. Mix well making sure to coat all the pasta.
- Top with grated Ricotta Salata and enjoy with nice glass of wine!
Video
@frannielovesfood INGREDIENTS * 1 lb Rigatoni or any ridged pasta you enjoy! * 1 32oz Jar of Pasta or 28oz can of whole peeled tomatoes, pureed * 1 Large Eggplant, diced * 2 cloves Garlic * Salt & Pepper * Ricotta Salata for topping * 1/4 tsp Red Pepper Flakes #pasta #pastaallanorma #eggplant #frannielovesfood #italianfood #recipes #easyrecipes
♬ beautiful jazz piano in Autumn, 7 minutes(871493) - ricca