WHY THIS RECIPE WORKS Eggplant is the star of this Sicilian pasta, which also features a robust tomato sauce. The cooked eggplant and sauce are mixed with al dente pasta and finished with shreds of salty, milky ricotta salata. The dish gets its name from the epic opera Norma, which was composed by Vincenzo Bellini, a native of Catania. We salted and microwaved the eggplant to quickly draw out its moisture so that it wouldn’t absorb too much oil. Then we sautéed it in just a tablespoon of oil until it was perfectly browned, and built a simple but pungent tomato sauce in the same skillet. We found that it was best to wait until the last minute to combine the eggplant and sauce; this prevented the eggplant from soaking up too much tomato and becoming soggy. If coffee filters are not available, food-safe, undyed paper towels can be substituted when microwaving the eggplant. Be sure to remove the eggplant from the microwave immediately so that the steam can escape.
Serves: 4 to 6
Total time: 50 minutes
INGREDIENTS:
- 1½ pounds eggplant, cut into ½-inch pieces
- Salt
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 2 anchovy fillets, minced
- ¼–½ teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 6 tablespoons chopped fresh basil
- 1 pound ziti, rigatoni, or penne
- 3 ounces ricotta salata, shredded (1 cup)
INSTRUCTIONS:
- Toss eggplant with ½ teaspoon salt in bowl. Line entire surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer on coffee filters; wipe out and reserve bowl. Microwave until eggplant is dry and shriveled to one-third of its original size, 8 to 15 minutes (eggplant should not brown). Transfer eggplant immediately to paper towel–lined plate. Let cool slightly.
- Transfer eggplant to now-empty bowl, add 1 tablespoon oil, and toss gently to coat. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until well browned and tender, about 10 minutes. Remove skillet from heat and transfer eggplant to plate.
- Add 1 tablespoon oil, garlic, anchovies, and pepper flakes to now-empty skillet and cook using residual heat, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool, set over medium heat). Add tomatoes and bring to simmer over medium-high heat. Cook, stirring occasionally, until thickened slightly, 8 to 10 minutes.
- Gently stir in eggplant and cook until warmed through and flavors meld, 3 to 5 minutes. Stir in basil and remaining 1 tablespoon oil. Season with salt to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, passing ricotta salata separately.
