Italian 35 min

Pasta alla Norma

Name: Pasta alla Norma
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 400g rigatoni; 2 medium eggplants, cut into 1-inch cubes; 1 can (28 oz) whole San Marzano tomatoes, crushed; 4 cloves garlic, thinly sliced; 1 teaspoon red pepper flakes; ½ cup fresh basil leaves, torn; 4 tablespoons extra virgin olive oil; 4 oz ricotta salata, coarsely grated; Salt to taste

vegetariancomfort-food

Ingredientsfor 2

490

Cal

14g

Protein

74g

Carbs

16g

Fat

1400g rigatoni
22 medium eggplants, cut into 1-inch cubes
31 can (28 oz) whole San Marzano tomatoes, crushed
44 cloves garlic, thinly sliced
51 teaspoon red pepper flakes
6½ cup fresh basil leaves, torn
74 tablespoons extra virgin olive oil
84 oz ricotta salata, coarsely grated
9Salt to taste

Order ingredients on Instacart

Instructions

1
Salt the eggplant cubes generously and spread in a colander for 20 minutes to draw out moisture. Pat completely dry — this step is essential for preventing greasy, soggy eggplant.
2
Heat 3 tablespoons olive oil in a large skillet over high heat. Add the dried eggplant in a single layer and cook undisturbed for 3 minutes until golden on the bottom, then toss and cook another 3 minutes until evenly browned and tender. Work in batches. Remove and set aside.
3
In the same skillet over medium heat, cook garlic in remaining oil until golden. Add red pepper flakes and crushed tomatoes. Simmer 15 minutes until thickened. Season with salt.
4
Cook rigatoni in heavily salted boiling water until al dente. Reserve ½ cup pasta water. Drain and toss with the tomato sauce and fried eggplant over medium heat for 1 minute. Add pasta water as needed. Serve topped with torn basil and grated ricotta salata.