Pasta Alla Norma

Name: Pasta Alla Norma
Ingredients: 2 pounds of Italian eggplants (see note); Kosher salt; 1/4 cup olive oil; 2 large cloves garlic, peeled but not chopped; Salt and freshly ground black pepper; 1 pound dried rigatoni, preferably imported Italian; 15 large sprigs Italian parsley, chopped

7 ingredients

17 steps

Ingredients

2 pounds of Italian eggplants (see note)
Kosher salt
1/4 cup olive oil
2 large cloves garlic, peeled but not chopped
Salt and freshly ground black pepper
1 pound dried rigatoni, preferably imported Italian
15 large sprigs Italian parsley, chopped

Directions

1

Peel the eggplants and slice them crosswise into disks less than one-half-inch thick.
2

Layer the slices in a bowl, sprinkling coarse kosher salt over each layer.
3

Place a plate over the slices and place a weight on top.
4

Let sit for 30 minutes.
5

Rinse the eggplant slices well and pat them dry with paper towels.
6

Heat the oil in a large skillet over medium heat.
7

Add the garlic cloves and saute for two minutes.
8

Add the eggplant and saute for 15 minutes, turning once or twice.
9

Season with salt and pepper to taste, then pour in one-half cup of cold water.
10

Cover and cook 20 minutes, stirring occasionally.
11

Meanwhile, bring a large pot of water to a full boil.
12

Add coarse salt to taste, then add pasta.
13

Cook until al dente, about 9 to 12 minutes.
14

Remove the garlic from the eggplant and discard.
15

Drain the pasta well, place it in a shallow serving bowl and pour the eggplant sauce over.
16

Toss well.
17

Sprinkle with parsley and serve with additional ground black pepper.