Pasta Norma

Name: Pasta Norma
Ingredients: Salt; 1/4 cup virgin olive oil; 1 medium red onion, chopped into inch dice; 4 garlic cloves, thinly sliced; 1 tablespoon hot chili flakes; 2 medium eggplants, cut into inch dice; One 28-ounce can Italian plum tomatoes, squeezed by hand; 2 sprigs basil; 1 sprig thyme; Freshly ground pepper; 1 pound rigatoni; 4 ounces ricotta salata, coarsely grated

12 ingredients

9 steps

Ingredients

Salt
1/4 cup virgin olive oil
1 medium red onion, chopped into inch dice
4 garlic cloves, thinly sliced
1 tablespoon hot chili flakes
2 medium eggplants, cut into inch dice
One 28-ounce can Italian plum tomatoes, squeezed by hand
2 sprigs basil
1 sprig thyme
Freshly ground pepper
1 pound rigatoni
4 ounces ricotta salata, coarsely grated

Directions

1

Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2

In a 12-inch to 14-inch saute pan, heat olive oil until smoking.
3

Add onion and garlic and cook until soft but not browned, 5 to 6 minutes.
4

Add chili flakes and eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes.
5

Add tomatoes, basil and thyme and bring to a boil.
6

Simmer 15 minutes and season to taste with salt and pepper.
7

Boil pasta until al dente.
8

Drain well and pour hot pasta into pan with eggplant mixture.
9

Toss to coat and serve immediately, spooning ricotta salata over each portion.