Pasta Norma

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - 1/4" dice (medium)
4		Arlic - thinly sliced
2		Eggplants - 1/4" dice (medium)
1		Italian plum tomatoes - squeezed by hand
2 sections		Basil
1 section		Thyme
1 lb	454g / 16oz	Macaroni rigatoni
1/2 lb	227g / 8oz	Ricotta salata - coarsely grated

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14inch saute pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.

Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion.

Source:
Molto Mario

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