Name: Pasta alla Norma
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Eggplant, sliced into 1-inch rounds - 1; Rock salt - 2 tablespoons; Tomato puree - 1 (14.25 ounce) can; Rock salt - 1 teaspoon; Garlic, lightly smashed - 1 clove; Basil leaves - 5 large; Olive oil - 2 tablespoons; Penne pasta - 1 (8 ounce) package; Ricotta salata - 3 ½ tablespoons; Diced fresh cayenne pepper, or to taste - 1 tablespoon

Ingredients for - Pasta alla Norma

1. Eggplant, sliced into 1-inch rounds 1

2. Rock salt 2 tablespoons

3. Tomato puree 1 (14.25 ounce) can

4. Rock salt 1 teaspoon

5. Garlic, lightly smashed 1 clove

6. Basil leaves 5 large

7. Olive oil 2 tablespoons

8. Penne pasta 1 (8 ounce) package

9. Ricotta salata 3 ½ tablespoons

10. Diced fresh cayenne pepper, or to taste 1 tablespoon

How to cook deliciously - Pasta alla Norma

1 . Stage

Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.

2 . Stage

Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.

3 . Stage

Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.

4 . Stage

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.