Whole Foods Pasta Alla Norma
From mystic_river1 15 years ago
- 45 minutes to make
- Serves 6
Salted ricotta cheese from Sicily. Ricotta Salata is one of Italy's most unusual and least understood sheep's milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta. Read more Made mostly in Sicily beacause of the abundance of sheep. This traditional Sicilian dish combines pasta, eggplant, tomatoes, olives and salty ricotta salata for a light meal. Serve with a green salad and a bottle of pinot grigio. Oh yeah! See less
Ingredients
- 1 1/2 pounds ripe plum tomatoes, cored and quartered lengthwise shopping list
- 1/2 cup extra virgin olive oil shopping list
- salt and pepper to taste shopping list
- 1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes shopping list
- 2 tablespoons finely chopped garlic shopping list
- 1 cup white wine shopping list
- 1 pound dried penne rigate pasta shopping list
- 1/2 cup oil-cured olives, pitted, roughly chopped shopping list
- 1 cup ricotta salata cheese, crumbled shopping list
- 1/4 cup grated pecorino romano cheese shopping list
- 1 cup loosely packed basil leaves, torn shopping list
How to make it
- Preheat oven to 375°F. Arrange tomatoes on a large rimmed baking sheet in a single layer.
- Drizzle with 2 tablespoons of the oil and season with salt and pepper; set aside.
- Arrange eggplant on a second large rimmed baking sheet, drizzle with 2 tablespoons of the remaining oil, season with salt and pepper and spread out in a single layer.
- Roast tomatoes and eggplant, rotating trays halfway through, until tomatoes are softened and beginning to char and eggplant is browned and softened, 30 to 40 minutes; set aside.
- In a large, deep skillet, heat remaining 1/4 cup oil over medium heat.
- Add garlic and cook, stirring frequently, until the garlic starts to brown, about 1 minute.
- Add wine and simmer until reduced by about half, 8 to 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Add pasta and cook until al dente.
- Add tomatoes, eggplant and olives to the garlic-wine mixture in skillet.
- As soon as the pasta is cooked, drain and add to skillet along with 1 or 2 tablespoons of the starchy pasta cooking water. Toss to combine well.
- Add ricotta salata, Pecorino Romano, basil, salt and pepper and toss gently to combine. Serve immediately.
- That's it! enjoy!
ricotta salata
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The Rating
Reviewed by 12 people-
I have almost everything I need for tis delish dish!
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in loved it
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I love ricotta and your recipe is just perfect! Saved and high 5!
elgab89
in Toronto loved it
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I love this recipe! Had something so similar last time I went to Italy! Thank you so much for sharing! 5*
gourmetana
in London loved it
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