PASTA ALLA NORMA
Provided by Serena Palumbo
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3. Add the salt, and red pepper flakes, to taste.
- For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant. Drain them on paper towels and sprinkle with sea salt.
- Stir the cooked eggplant into the marinara sauce. Keep the sauce warm.
- For the pasta:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes. Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.
- Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.
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