Pasta a la Norma
2 medium-sized eggplants, sliced into ½-inch rounds, then cut in quarters
kosher salt and freshly grated black pepper, to taste
olive oil
4 garlic cloves thinly sliced
2 Fresno chilies, seeded and sliced thin
28 ounce can of good quality San Marzano tomatoes, tough cored removed and discarded, crushed
½ teaspoon granulated sugar
12 ounces rigatoni pasta, cooked al dente according to package instructions
ricotta salata or parmesan cheese
2 sprigs fresh oregano, to garnish
fresh basil leaves, torn into small pieces, to garnish
Season the eggplant with 1 tablespoon salt. Place it in a colander in your sink so the eggplant can drain at least 20 minutes.
Heat about ⅛-¼ inch of olive oil in a large sauté pan. Working in batches so you don’t overfill the pan. Fry the eggplant on all sides until golden brown. Remove immediately and cook the remaining eggplant.
Set all cooked eggplant aside. To the pan you used for cooking the eggplant, add the garlic and chilies, stirring. Add the tomatoes and sugar and sprinkle with salt and pepper. Keep stirring the sauce over medium low heat and begin cooking the pasta. As the pasta cooks, add about 2-4 ounces of the pasta water to the sauce. When the pasta is almost al dente, drain it (saving a little of the pasta water), add it to the sauce. Add the eggplant into the pan, and if it is a little dry, add a little pasta water at a time until it’s a nice saucy pasta; not too wet, not too dry.
After about 5 minutes, season to taste. Serve with ricotta salata or parmesan, some fresh oregano and basil.
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