Skillet Pasta alla Norma

Name: Skillet Pasta alla Norma
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 5 tablespoons, extra-virgin olive oil; 2 medium, eggplants (about 2 pounds) ends trimmed, cut into 1/2-inch cubes; , Salt; 3 (14.5-ounce) cans, whole peeled tomatoes; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4-1/2 teaspoon, red pepper flakes; 2 cups, water; 12 ounces (about 3 3/4 cups), penne pasta (see note); 4 ounces, ricotta salata cheese, shaved (about 1 cup) (see note); 1/4 cup, fresh basil leaves, minced; , Ground black pepper; , Freshly grated Parmesan cheese, for serving

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Pasta

Vegetables

This is not your typical vegetable pasta dish. A traditional Sicilian recipe, pasta alla Norma features short tubular pasta tossed with a gutsy yet simple tomato sauce studded with chunks of eggplant.

SERVES4

WHY THIS RECIPE WORKS

For a pasta alla Norma recipe that fit the bill as a handy one-skillet supper, we made spicy, garlicky tomato sauce, added water to the pan to provide enough cooking liquid for the pasta, and waited until the pasta was done to add meaty cub...

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