ZITI ALLA NORMA (LIDIA)

Ziti alla Norma (Lidia) image

Another take on pasta alla Norma from Lidia Bastianich. This one includes fresh ricotta which gives it a bit of creaminess. Quite good. Works quite well with whole wheat pasta.

Provided by @MakeItYours

Number Of Ingredients 10

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Ingredients

1 pound Ziti or other short pasta
2 pounds firm eggplant, cut in 1-inch dice with some skin
2 tablespoons kosher salt
6 tablespoons extra-virgin olive oil
2 cloves garlic cloves, thinly sliced
28 ounces whole canned Italian plum tomatoes, crushed by hand
1/4 teaspoon crushed red pepper flakes
1 cup freshly grated Grana Padano
1 cup fresh basil leaves, shredded
1 cup fresh whole milk ricotta cheese (8 ounces)

Steps:

Preparation Trim the stems from the eggplants. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Dump into a colander, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly, and pat dry. Preheat the oven to 400 degrees. Brush a rimmed baking sheet with half the olive oil. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. Bake until the eggplant is very tender and browned, about 25 minutes. Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly. Bring a large pot of salted water to a boil over high heat for the ziti. Heat the remaining olive oil in a large skillet over medium heat. Scatter in the garlic, and cook, shaking the pan, until golden, about 3 minutes. Pour in the crushed tomatoes, add the pepper flakes, and season lightly with salt. Bring to a boil, then reduce the heat and simmer for 10 minutes. Stir the ziti into the boiling water. Return to a boil, stirring frequently. When it is al dente, drain the pasta and return it to the pot over low heat. Pour in about half of the sauce, tossing lightly to coat the pasta. Remove the pot from the heat, stir in ½ cup of the grated cheese and the basil. Add half of the roasted eggplant and toss, then add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to warm, but you do not want it to blend with the sauce completely. Plate the pasta, and spoon the reserved sauce over each serving; then divide the remaining baked eggplant on top of each pasta plate. Sprinkle with the remaining grated cheese, and serve.