Ziti Alla Norma

By Bujvary

Ingredients

• 2 large firm eggplants, (each about 3-inches in diameter and 1 1/4 pounds)
• 2 tablespoons Coarse sea salt, plus more salt for cooking the pasta and sauce
• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and sliced
• 35 ounce can Italian plum tomatoes, (preferably San Marzano) with their liquid
• 1 pound ziti
• 1 cup Grana Padano or Parmigiano-Reggiano, freshly grated
• 1 cup basil leaves, washed, dried, and shredded
• 1 teaspoon crushed red pepper
• 1/2 pound whole milk ricotta

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Preheat the oven to 400 degrees F. Brush a baking sheet with half the olive oil. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. Bake until the eggplant is very tender and browned, about 25 minutes. Turn and stir the eggplant cubes gently once or twice so they cook evenly.

Bring a large pot of salted water to a boil over high heat for the ziti.

Heat the remaining olive oil in a large skillet over medium heat. Scatter the garlic over the oil, and cook, shaking the pan, until golden, about 3 minutes. Pour in the crushed tomatoes, add the pepper flakes, and season lightly with salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Stir the ziti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until al dente, about 10 minutes.

Drain the pasta, and return it to the empty pot over low heat. Pour in about half of the sauce, tossing lightly to coat the pasta with sauce. Remove the pot from the heat, stir in ½ cup of the grated cheese and the basil. Toss in half of the roasted eggplant cubes

and toss, then add the ricotta by heaping teaspoonfuls,stirring it gently into the pasta; you want the ricotta to warm, but you do not want it to blend with the sauce completely.

Plate the pasta, and spoon the reserved sauce over each serving. Now add equal amounts of the remaining baked eggplant to the top of all the pasta plates. Sprinkle with the remaining grated cheese,and serve.

Add To Cart

email address