Pasta Alla Norma Recipe | adapted from Bon Appétit

 Ingredients

• 1 28-oz can whole peeled tomatoes
• ⅓ cup plus 2 Tbsp. extra-virgin olive oil
• 1 lb. Japanese or globe eggplant, cut into ½" pieces
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 3 garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes
• 3 Tbsp. double-concentrated tomato paste
• 2 Tbsp. coarsely chopped oregano
• 1 lb. tubular pasta (such as calamarata or rigatoni)
• 4 oz. ricotta salata, shaved
• Torn basil leaves (for serving)
• Freshly ground black pepper

Preparation

1. Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.
2. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

• I put the eggplant into my Lloyd’s Pan with EVOO and salt and pepper. Roasted it at 375, stirring at about 10 minutes and repeating until soft and cooked through.

3. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes.
4. Add 2 Tbsp. [or maybe a teaspoon dried] coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.
5. Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

• You could set aside portions of the sauce here for freezing, and just make enough pasta for current meal.

6. Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

• Set aside more pasta water, you might need it.

7. Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

• I used Shredded Parm/Romano mix, because that’s what I had.
• I tried the ricotta salata  and did not like it for this recipe. I recommend sticking with the parmesan mixture.

 

Source: https://www.bonappetit.com/recipe/pasta-alla-norma-recipe