Pasta alla Norma

By LeeBoruchow

This is a mandatory dish in my house in the summer, when the eggplant are rockin. I prefer it with rigatoni.

Ingredients

• 4 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1/2 medium red onion, chopped into 1/4-inch dice
• 4 garlic cloves, thickly sliced
• 2 medium eggplants, cut into medium dice
• 1 (28-ounce) can Italian plum tomatoes
• 2 sprigs fresh basil
• Salt and freshly ground black pepper
• 1 pound rigatoni
• ricotta salata, coarsely grated
• 1/4 bunch flat-leaf parsley, leaves chopped
• 1/4 bunch mint, leaves torn
• Chili flakes, to taste

Preparation

Step 1

Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant to the pan and salt the cubes.Cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes and basil, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper. Eggplant should retain its shape, but be very soft.

Cook the pasta according to the package directions, until al dente. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add pasta water if the mixture is too tight. Add ricotta salata and heat through.

Add parsley and a drizzle of oil off the heat. Pour into a serving bowl and top with torn mint and chili flakes