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*CAMPANELLE - EGGPLANT - Pasta alla Norma
Nb persons: 4
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| Pasta alla Norma Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY Tasting Table INGREDIENTS | |
| 1/3 cup | extra-virgin olive oil |
| 4 cloves | garlic, very thinly sliced |
| 2 medium | eggplants, cut into ½-inch cubes (about 2 cups) |
| 1 28-ounce can | whole peeled San Marzano tomatoes, drained and diced |
| 1 cup | cherry tomatoes, halved |
| Salt, to taste | |
| 1 pound | short-cut pasta, (such as caserecci or campanelle) |
| 1 cup | packed basil leaves, torn |
| ½ teaspoon | crushed red pepper flakes |
| 4 ounces | Grana Padano or ricotta salata, grated |
DIRECTIONS
1. Add the olive oil to a large sauté pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.
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