Pasta alla Norma
1 hr 15 min4 servings
Sicilian pasta with roasted striped eggplant, marinara sauce, fresh basil, and grated ricotta salata.
| prepPreheat oven to 425°F / 220°C with racks in upper and lower thirds | ||||||
| prepLine two large rimmed baking sheets with parchment paper | ||||||
| 2 medium eggplants (about 2¼ pounds total) | Peel eggplants in alternating strips, slice into ½-inch rounds | Brush eggplant with oil, season with salt & pepper | Roast 425°F / 220°C, 35–45 min, flip at 20 min | Stir eggplant into marinara with oil, basil, spices & crushed oregano | Add pasta & reserved water, stir in ⅔ cheese, season to taste | Divide into bowls, top with remaining cheese, basil & olive oil |
| ¼ cup extra-virgin olive oil (for roasting) | ||||||
| ¼ teaspoon fine salt, more to taste | ||||||
| Black pepper to taste | ||||||
| 480 ml marinara sauce (store-bought or homemade) | Warm marinara over medium-low heat | |||||
| 225 g rigatoni, ziti or spaghetti | Boil salted water, cook pasta al dente, reserve ½ cup cooking water | |||||
| 1 teaspoon extra-virgin olive oil (for finishing) | ||||||
| 10 g chopped fresh basil, plus a handful more small or torn leaves for garnish | ||||||
| ½ to 1 teaspoon red pepper flakes, to taste (optional) | ||||||
| ½ teaspoon dried oregano, crushed between fingers as added | ||||||
| 25 g finely grated ricotta salata and/or Parmesan cheese, divided (⅔ for sauce, ⅓ for garnish) | ||||||
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