Pasta Alla Norma
NORMAL | 45 MIN. | SERVES 4-6
Recipe by Mark Bittman, NY Times Cooking
Ingredients
1½ lbs. eggplant, ½” thick slices
½ cup ENZO Organic Extra Virgin Olive Oil - Bold
Kosher salt & freshly ground black pepper, to taste
1 Tbsp. garlic, chopped
1½ lbs. fresh tomatoes, chopped (canned are fine; about 1 can)
1 tsp. dried oregano, or 1 Tbsp. fresh oregano
1 lb. mezzi rigatoni
½ cup parsley, chopped
½ cup grated ricotta salata
ENZO Organic Fresno Chili Crush Olive Oil, optional for drizzling
Directions
Step 1
Heat olive oil in a large saucepan over medium high heat. Without crowding, cook eggplant in olive oil, sprinkling with salt and adding more oil as needed. Fry eggplant in batches, cooking until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, bring a large pot of water to boil and salt generously.
Step 2
As the eggplant is finishing, there should be about 1–2 tablespoons of oil left in the pan. If there’s too much oil, drain some off; if there’s too little, add a bit more. Lower the heat to medium, add the garlic, and cook until it begins to turn golden. Add the tomatoes and oregano, then season with salt and pepper. Cook, stirring occasionally, until the sauce thickens slightly but is still a bit saucy—not too dry.
Step 3
Cook pasta until al dente. While pasta is cooking, cut eggplant into strips and reheat for a minute in the tomato sauce. Drain pasta and toss it with the tomato sauce and eggplant. Taste and adjust seasoning level, then top with parsley, grated cheese, and optional Fresno chili crush olive oil and serve.
