pasta norma

Categories
Molto
Yield
4 servings
MeasureIngredient
4 tablespoons Virgin olive oil
1 medium Red onion, chopped into 1/4
  Inch dice
Cloves garlic, thinly
  Sliced
2 mediums Eggplants, cut into 1/4 inch
  Dice
28 ounce can Italian plum
  Tomatoes, squeezed by hand
Sprigs basil
Sprig thyme
1 pounds Macaroni rigatoni
½ pounds Ricotta salata, coarsely
  Grated

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

In a 12 to 14 inch sautJ 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.

Yield: 4 servings

MOLTO MARIO SHOW #MB5691

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