Pasta Alla Norma

From Spaghetti Alla Chitarra on September 19, 2024

Serves 4

Enough for one pound of pasta

6 tablespoons extra-virgin olive oil, plus more for serving

1-pound small eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise,

and cut into ½ -inch half moons

3 medium cloves garlic, minced (about 1 tablespoon)

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes, crushed by hand

Handful fresh small basil leaves, or roughly torn large leaves

2 ounces aged ricotta salata, finely grated or Pecorino Romano

Heat 2 tablespoons olive oil in a large sauté pan over medium heat until shimmering. Add as much eggplant as fits in a single layer and season with salt. Cook, shaking pan occasionally, until eggplant is well browned on both sides, about 10 minutes total. Transfer eggplant to a plate and set aside. Repeat with remaining eggplant, adding olive oil as necessary, until all eggplant is browned.

Add any remaining olive oil and increase heat to medium-high. Heat until olive oil is shimmering.

Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until fragrant but garlic is not browned, about 30 seconds.

Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry.

Add crushed tomatoes and their juice. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until liquid is thickened, about 10 minutes. Season to taste with salt.

Add eggplant to sauce and gently stir to combine.

Cook pasta, reserving a cup of pasta cooking water, then add pasta to sauce and toss. Thin sauce, if necessary, with pasta water.

Transfer to a wide pasta bowl. Sprinkle with grated ricotta salata.

Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.