Pasta alla Norma with Olives and Capers

Name: Pasta alla Norma with Olives and Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large, eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes; , Kosher salt (see note); 3 tablespoons, olive oil (see note); 4 medium, garlic cloves, mined or pressed through garlic press (about 4 teaspoons); 2 , anchovy fillets, minced (about 1 generous teaspoon); 1/4-1/2 teaspoon, red pepper flakes; 1 (28-ounce) can, crushed tomatoes (see note); 1 pound, ziti, rigatoni, or penne; 6 tablespoons, flat-leaf parsley, chopped; 1 tablespoon, extra-virgin olive oil; 1/2 cup, kalamata olives, slivered; 2 tablespoons, capers, drained and rinsed; 3 ounces, ricotta salata, shredded (about 1 cup) (see note)

3 comments

Appears in Cook's Illustrated July/August 2009

Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian-style—but the tale turns tragic if it's dense and greasy.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

To create a bold, complex Pasta alla Norma recipe without a lot of work, we came up with a few strategies. First, we microwaved cubes of salted eggplant to quickly draw the moisture from the eggplant. We then added a secret ingredient, anch...

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