Pasta alla Norma is rigatoni with eggplant, tomatoes, and ricotta salata. Preheat oven to 450. Cut 2 lb eggplant (about 2 medium) into ¾ inch cubes, toss in about 2 Tbsp olive oil, a little salt and black pepper, place in a single layer on a sheet pan, and oven-roast for 30 mins, tossing midway. Separately, heat a Dutch oven with 1 Tbsp olive oil, sauté 3 large minced garlic cloves and ¼ crushed red pepper for 30 seconds, then add a 29 oz can of diced tomatoes. Fold in the roasted eggplant, then let simmer for 5-10 mins until flavors meld. Separately, cook 1 lb rigatoni until al dente. Drain, setting aside ½ cup pasta water. Add the drained rigatoni, ¼ cup julienned fresh basil, 1 cup freshly grated ricotta salata (a hard cheese), and 1-2 Tbsp olive oil to the eggplant sauce, folding gently. Add the pasta water as needed to loosen the sauce. Serve immediately. This recipe is from The Best 30 Minute Recipe by Cook’s Illustrated, with modifications (oven-roasted eggplant instead of sautéing it), available here: The Best 30-Minute Recipe http://a.co/6HR8Kgf (Aug. 2016)
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