Pasta Alla Norma

11 ingredients
4 steps

Ingredients

  • 2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes
  • 2 tablespoons coarse kosher salt plus additional for cooking pasta
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 8 (or more) small peperoncini, minced
  • 2 14 1/2-ounce cans diced tomatoes in juice
  • 1 pound spaghetti
  • 1 cup torn fresh basil leaves
  • 1 cup crumbled ricotta salata*
  • *A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

Directions

  1. 1
    Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
  2. 2
    Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; saute until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
  3. 3
    Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
  4. 4
    Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.

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