Pasta alla Norma

1½ pounds eggplant, cut into

½-inch pieces

1 teaspoon kosher salt, plus

salt for cooking pasta ¼ cup extra-virgin olive oil,

divided

4 garlic cloves, minced 2 anchovy fillets, rinsed,

patted dry and minced ¼ to ½ teaspoon red-pepper

flakes

1 (28-ounce) can crushed

tomatoes

6 tablespoons chopped fresh

basil

1 pound ziti, rigatoni or penne 3 ounces ricotta salata,

shredded (1 cup)

Instructions:

Toss eggplant with 1 teaspoon salt in a large bowl. Line large plate with double layer of coffee filters and lightly spray with vegetable-oil spray. Spread eggplant in an even layer over coffee filters, wipe out bowl with paper towels and set aside. Microwave eggplant until dry to touch and slightly shriveled, about 10 minutes, tossing halfway through cooking. Let cool slightly.

Transfer eggplant to now empty bowl, drizzle with 1 tablespoon oil and toss gently to coast, discard coffee filters and reserve plate. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring every 1½ to 2 minutes (more frequent stirring may cause eggplant to break apart), until well browned and fully tender, about 10 minutes. Transfer eggplant to now empty plate and set aside. Let skillet cool slightly, about 3 minutes.

Heat 1 tablespoon oil, garlic, anchovies and pepper flakes in now empty skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, bring to simmer and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. Add eggplant and continue to cook, stirring occasionally until eggplant is heated through and flavors meld, 3 to 5 minutes. Stir in basil and remaining 1 tablespoon oil and season with salt to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve immediately with ricotta salata.

Makes 4 servings

From “Big Flavors From Italian America” from America’s Test Kitchen