Pasta alla Norma Recipe

Ingredients

• 1 eggplant, sliced into 1-inch rounds
• 2 tablespoons rock salt
• 1 (14.25 ounce) can tomato puree
• 1 teaspoon rock salt
• 1 clove garlic, lightly smashed
• 5 large basil leaves
• 2 tablespoons olive oil
• 1 (8 ounce) package penne pasta
• 3 tablespoons ricotta salata
• 1 tablespoon diced fresh cayenne pepper, or to taste

Directions

1. Place the eggplant slices in a large bowl and cover them with water. Add 2 tablespoons of rock salt and stir to dissolve. Place a plate on top of the eggplant to keep them submerged and let them sit for about 30 minutes.
2. Drain the eggplant and rinse under cool water. Pat the slices dry with a towel, then cut them into cubes.
3. In a saucepan, combine the tomato puree, 1 teaspoon of rock salt, the smashed garlic clove, and basil leaves. Heat over medium-low, stirring occasionally, for about 5 to 10 minutes, until the flavors meld together.
4. While the sauce simmers, heat olive oil in a skillet over medium-high heat. Add the eggplant cubes and saut until golden brown, about 5 to 10 minutes. Remove the eggplant from the skillet and drain on paper towels to remove excess oil.
5. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook, stirring occasionally, until al dente, about 11 minutes. Drain the pasta and set aside.
6. Combine the cooked penne pasta with the tomato-basil sauce, tossing well to coat. Divide the pasta into four serving bowls.
7. Top each bowl with a portion of sauted eggplant. Sprinkle with of the ricotta salata and of the diced cayenne pepper for added flavor and heat.

Cook's Notes:

• You can substitute tortiglioni pasta for the penne if preferred.
• If you can't find ricotta salata, Pecorino Toscano or Pecorino Romano are good alternatives.

Nutrition Facts (per serving)

• Calories: 356
• Total Fat: 10g (13% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Cholesterol: 7mg (2% Daily Value)
• Sodium: 4572mg (199% Daily Value)
• Total Carbohydrate: 58g (21% Daily Value)
• Dietary Fiber: 9g (30% Daily Value)
• Total Sugars: 10g
• Protein: 12g (24% Daily Value)
• Vitamin C: 16mg (18% Daily Value)
• Calcium: 89mg (7% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 881mg (19% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.