Skip to content
Advertisements

Pasta alla Norma

Ingredients

  • 6 1/2 pounds (32 total) plum or Roma tomatoes, quartered
  • 1 pounds small sweet onions (such as cipollini), cut into 2-inch pieces (about 3 cups)
  • 1 tablespoon fine sea salt
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 2 1/2 cups corn oil
  • 4 pounds eggplant, peeled and cut into 1-inch cubes (about 20 cups)
  • 2 teaspoons fine non-iodized salt, divided
  • 2 pounds uncooked penne rigate
  • 1 1/2 ounces ricotta salata cheese, grated with a Microplane grater (about 1 cup)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: