MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Alla Norma
Categories: Vegetables, Chilies, Pasta, Herbs, Cheese
Yield: 4 servings

2 md Eggplants; in 3/4" cubes
7 tb Extra-virgin olive oil
Salt & fresh ground pepper
1 sm Yellow onion; minced
1 ts Crushed red chile flakes
5 cl Garlic; minced
28 oz Can whole peeled San Marzano
- tomatoes; undrained,
- crushed by hand
1 lb Bucatini or spaghetti
4 oz Ricotta salata; grated
16 Fresh basil leaves; torn by
- hand

Set oven @ 500+|F/260+|C.

Put eggplant into a bowl and drizzle with 4 tbsp. oil.
Toss to combine and season with salt and pepper.
Transfer eggplant to 2 baking sheets and bake, turning
occasionally, until soft and caramelized, about 20
minutes. Transfer to a rack; set aside.

Heat remaining oil in a 5 qt. pot over medium heat. Add
onions and cook, stirring, until soft, about 10 minutes.
Add chile flakes and garlic and cook, stirring, until
garlic softens, about 3 minutes. Add tomatoes and half
the basil, season with salt, and cook until heated
through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil.
Add pasta and cook, stirring occasionally, until just al
dente, about 9 minutes. Drain pasta and transfer to
tomato sauce. Stir in reserved eggplant and toss to
combine. Stir in remaining basil and season with salt.
To serve, transfer pasta to a platter and garnish with
ricotta salata.

By Chef Sara Jenkins

RECIPE FROM: https://www.saveur.com

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