Pasta alla Norma - Ziti with Eggplant, Tomatoes & Ricotta

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A traditional Southern Italian dish using one of the region's most popular ingredients--tender purple eggplant. For spicy-food lovers, try adding a teaspoon or two of dried chili pepper flakes.

Ingredients:

• 5 tablespoons DeLallo Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 (28-ounce) can DeLallo Imported Whole Peeled Tomatoes
• 1 pound eggplant, diced
• DeLallo Extra Light Olive Oil, for frying
• 1 (1-pound) package DeLallo Ziti
• 6 fresh basil leaves, chopped
• 1 cup ricotta salata, coarsely grated
• DeLallo Natural Coarse Sea Salt
• Fresh ground black pepper

Directions:

In a large saucepan, heat olive oil on medium-high heat. Once hot, add garlic and sauté for 1 to 2 minutes. Crush the tomatoes, by hand, and add to the pan. Salt and pepper to taste. Cover with a lid and simmer for 20 minutes.

Bring a large pot of salted water to a boil.

In a separate saucepan, use 1/2-inch of extra light olive oil to fry cubes of eggplant, about 4 to 5 minutes, until tender and golden. Remove with a slotted spoon and transfer to a paper-towel-lined dish.

Cook pasta in boiling water for al dente texture. Drain, then toss with sauce in the hot saucepan. Add chopped basil and ricotta salata. Heat together for about 2 minutes to marry flavors.

Serve topped with cooked eggplant and a generous sprinkle of ricotta salata.

Serves 4 Send to friend Printer-friendly version