Tortiglioni alla Norma (pasta with roasted eggplant)

We were just browsing one of our favorite local shops when I stumbled upon this cookbook. I almost didn't pick it up because it looked "gifty" vs. for actual cooking. But it was called "Pasta" - and that was enough to catch my attention.

This was the first recipe we chose to make and it is a total show stopper. The caramelized eggplant is to die for and the instructions to finish cooking the pasta in the sauce make all the difference. Ridiculously delicious and a total new fave!

Tortiglioni alla Norma

Pasta with Tomato Sauce, Roasted Eggplant & Ricotta Salata

Serves 4, generously

1 large globe eggplant (1 to 1 1/2 lbs), peeled, leaving stiles of skin and cut into 1/2-inch dice

1 cup olive oil

1 medium red onion, thinly sliced

25 Italian basil leaves

1 teaspoon hot pepper flakes

36oz canned whole San Marzano-style tomatoes, pureed with a hand blender or chopped by hand

1 lb tortiglioni or rigatoni

4 oz ricotta salata, grated on a box grated using the large holes (about 1 1.2 cups)

Heat oven to 400º. 

In a large mixing bowl, toss eggplant with 1/2 cup olive oil and season generously with salt. Put the eggplant on a baking sheet with parchment paper and roast for 40 to 50 minutes, stirring after 20 minutes until the eggplant is soft and golden brown.

Meanwhile, but 1/2 cup olive oil, the onion and a pinch of salt in a 14-inch sauté pan over medium heat. Cook, stirring occasionally, until the onions are translucent.

Add the basil leaves and the hot pepper to the onions and let sizzle for 30 seconds. Add the tomato puree and simmer the sauce until it has reduced by half. 

When the eggplant is tender and roasted, drop the tortiglioni into boiling salted water and cook, stirring frequently, until the pasta is almost al dente. Drain the pasta 3 minutes before the indicated cooking time, reserving 1 cup cooking water. The pasta will cook for the last few minutes int he sauce and absorb its flavors.

Transfer the pasta and three-quarters of the roasted eggplant to the tomato sauce and turn the heat to medium-high. Simmer the pasta in the sauce for about 2 minutes, adding cooking water as necessary and stirring frequently to avoid sticking. Top with remaining eggplant and freshly grated ricotta salata and serve immediately.