Pasta Alla Norma

By tammy1365

Ingredients

• 2 small eggplants, diced
• 7 tablespoons EVOO
• 1 pound spaghetti
• 1 red onion
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper
• 1 28 ounce can whole peeled tomatoes, crushed with your hands
• Fresh basil
• 4 ounces ricottta salata, grated
• 1/4 cup grated Grana Padano

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat oven to 425 degrees . On a baking sheet, toss eggplant with 5 tbsp. EVOO, season, and roast until tender, 20 minutes. Cook pasta until al dente. Drain, reserving 1 cup water. In pot, cook onion and garlic in remaining 2 tbsp. EVOO until soft; add crushed red pepper and tomatoes and their liquid. Simmer partially covered until sauce thickens. Stir in eggplant and pasta; cook 2 minutes. Toss in basil and half of the cheeses; season. Thin with pasta water; sprinkle with remaining cheese.