Pasta Alla Norma Sicilian Pasta With Eggplant Tomatoes And Ricotta Salata Food

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

CLASSIC PASTA ALLA NORMA

Steps:

• Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
• Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
• Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it's time to cook the pasta.
• Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
• Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
• To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.
• Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.

PASTA ALLA NORMA

Steps:

• Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
• At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
• Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.