Pasta Alla Norma

15 ingredients
11 steps

Ingredients

  • 1 Vidalia onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 (16-ounce) can tomato puree
  • 1 cup chicken broth
  • Coarse sea salt
  • Red pepper flakes, to taste
  • 1 eggplant, cubed
  • 4 tablespoons canola oil
  • 1 (1-pound) box dried penne rigate
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup ricotta salata, shaved into strips with a peeler
  • Few fresh basil leaves, chiffonade, for garnish

Directions

  1. 1
    To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3.
  2. 2
    Add the salt, and red pepper flakes, to taste.
  3. 3
    For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant.
  4. 4
    Drain them on paper towels and sprinkle with sea salt.
  5. 5
    Stir the cooked eggplant into the marinara sauce.
  6. 6
    Keep the sauce warm.
  7. 7
    For the pasta:
  8. 8
    Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes.
  9. 9
    Drain the pasta, and add it to the marinara sauce.
  10. 10
    Stir in the grated cheeses.
  11. 11
    Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.

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