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Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Active Time:50 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:50 minsTotal Time:55 minsServings:8
Active Time:50 mins
Active Time:
50 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggplants (about 21 ounces each) unpeeled and cubed (1-inch)4tablespoonsextra-virgin olive oil, divided2tablespoonsbalsamic vinegar8mediumcloves garlic, chopped1tablespoontomato paste1(28-ounce) canno-salt-added whole peeled plum tomatoes, undrained1large basil sprig, plus basil leaves for garnish¾teaspoonfennel seeds¾teaspoonsalt¼teaspooncrushed red pepper1poundwhole-wheat rigatoni6tablespoonscrumbled ricotta salata cheese
Cook Mode(Keep screen awake)
Ingredients
2largeeggplants (about 21 ounces each) unpeeled and cubed (1-inch)
4tablespoonsextra-virgin olive oil, divided
2tablespoonsbalsamic vinegar
8mediumcloves garlic, chopped
1tablespoontomato paste
1(28-ounce) canno-salt-added whole peeled plum tomatoes, undrained
1large basil sprig, plus basil leaves for garnish
¾teaspoonfennel seeds
¾teaspoonsalt
¼teaspooncrushed red pepper
1poundwhole-wheat rigatoni
6tablespoonscrumbled ricotta salata cheese
Directions
Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Combine eggplant, 3 tablespoons oil and vinegar in a large bowl; toss to coat. Divide the mixture evenly among the prepared baking sheets; spread into an even layer. Bake until the eggplant is golden-brown and tender, 35 to 40 minutes, stirring once and rotating the pans between top and bottom racks halfway through.
Meanwhile, heat the remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; cook, stirring often, until tender, about 1 minute. Stir in tomato paste; cook, stirring constantly, until darkened in color, about 1 minute. Stir in tomatoes, basil sprig, fennel seeds, salt and crushed red pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, stirring occasionally and using the back of a spoon to break up the tomatoes, until the mixture is thickened and the flavors meld, about 30 minutes. Remove from heat. Remove and discard the basil sprig.
While the sauce simmers, bring a large pot of water to a boil over medium-high heat. Add pasta; cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water.
Stir the baked eggplant into the tomato sauce. Add the pasta and the reserved cooking water; stir until evenly coated. Divide among 6 bowls; top with ricotta salata. Garnish with basil leaves, if desired.
Equipment
Parchment paper
Frequently Asked Questions
Many recipes recommend (generously) salting eggplant prior to cooking it in order to draw out some of its moisture. This helps keep the eggplant a bit firmer, but still tender, and prevents it from getting mushy. Some claim that it also helps reduce the bitterness of the eggplant. Salting eggplant, however, also adds a lot more sodium to the dish. For that reason, we do not recommend salting the eggplant for this recipe.
Ricotta salata is an Italian cheese made from fresh ricotta that is pressed, salted and aged. It has a firm texture that can be crumbled, sliced or grated. The flavor is mild and salty. If you can’t find ricotta salata, you can substitute it with feta, Pecorino Romano or cotija cheese.
It’s best to store the sauce and cooked pasta separately to prevent the pasta from getting too soggy. Refrigerate the sauce and cooked pasta in airtight containers for up to 4 days. Reheat on the stovetop or in the microwave on High until warm.
Pasta alla Norma is a pasta dish from Catania, the second largest city in Sicily. The dish was named after Vincenzo Bellini’s operaNorma. It is said that when Italian writer Nino Martoglio first tried the pasta, he loved it so much that he exclaimed “This is a real Norma!” as a way of describing the dish as a masterpiece.
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)336Calories10gFat52gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
