Pasta Alla Norma

Pasta Alla Norma


(serves two or three)


1 medium eggplant, peeled (peeling is optional)

salt

4 Tablespoon extra virgin olive oil


for the tomato sauce:

4 tablespoons olive oil

1/4 cup minced onions

2 small, or 1 large clove garlic

5 fresh ripe medium tomatoes, peeled and diced (or use about two cups canned tomatoes with juices)

salt, pepper to taste

fresh basil, about a half dozen leaves

pinch of crushed red pepper


1/2-3/4 cup shredded ricotta salata


1/2 pound rigatoni pasta


a drizzle of olive oil to finish


Peel the eggplant, if desired. Cut into cubes, about 1/2 inch square. Sprinkle with salt and let them drain for a half hour or longer.  Place the olive oil in a nonstick pan and toss in the olive oil, cooking until softened and lightly browned. Set aside and make the sauce.


For the sauce, peel the tomatoes by placing in boiling water for a minute or two. Slip off the peels, core and dice. Pour the olive oil into a saucepan. Add the onion and garlic, cooking until softened. Add the tomatoes, salt, pepper, crushed red pepper and basil. Cook at low to medium heat for about 1/2 hour to 45 minutes.


Cook the pasta, drain into the tomato sauce, and add the eggplant. Toss all together, then top with the ricotta salt, more minced basil and a drizzle of olive oil.