Pasta alla Norma

We used to have eggplant fairly often but I had not made it in quite a while so when this recipe cropped in the Kansas City Star yesterday, I dedided to give it a try. I later addes some jarred pasta sauce later.  The directions say to cook the pasta and save 1/2 C. of pasta water. Later it says to add the reserved pasta water and does not mention the pasta again. I add it to the recipe below when I think it should have been added.

Pasta alla Norma    serves 4 to 6 

It was created in the coastal city of Catania, Sicily, home town of Bellini who composed the opera Norma in the 1830’s. He adored this dish so much, it was eventually named for his opera. 

2 med. eggplant, about 2 1/4 to 2 1/2 lbs. total, peeled

Extra virgin olive oil

Coarse salt

 freshly ground black pepper

16 oz pasta, rigatoni, penne or ziti

3 cloves garlic, smashed

Generous pinch red pepper flakes

11/2 to 2 lb. tomatoes

1 T. chopped fresh oregano

1/4-1/2 C. dry white wine, optional

1/2C.  chopped basil

1/2 C. grated ricotta salata or pecorino romano

Oven to 425º, rack in center.

Line two baking sheets with parchment paper

Slice eggplant into 1/2 inch discs, discarding the end pieces. Brush both sides with oil and  sprinkle with salt and pepper. Roast until browned and very tender, about 40 to 45 minutes, flipping them half way through.  Remove and cut into strips; set aside.

Bring a large pot of water to a boil and salt until it tastes salty. Add pasta, cook to package directions. Save 1/2 C. pasta water before draining pasta. Set aside.

Add about 1/2 inch of oil to large skillet over medium high heat. Add garlic and cook until it begins to color 10 seconds to a minutes, stir in red pepper flakes, tomatoes and oregano, cook until tomatoes are very soft, about 5 minutes.  Stir in the pasta, reserved pasta water and wine, cook to make a thick sauce, another 5 to 8 minutes.

 Gently stir the roasted eggplant. Taste and adjust the seasonings.Stir in most of the basil and half the cheese. Use both reserved basil and cheese for garnish.

Serve garnished with rest of the basil and cheese