Penne alla Norma

Ingredients

• •1 lb penne pasta
• •1 large eggplant, cubed
• •1/2 cup olive oil
• •28 oz canned crushed tomatoes
• •4 cloves garlic, minced
• •1/2 cup fresh basil, chopped
• •1/2 cup ricotta salata, crumbled
• •to taste Salt and pepper
• •1/4 tsp red pepper flakes

Directions

1. 1Toss eggplant cubes with 1/4 cup olive oil, salt, and pepper. Roast at 400°F for 20 minutes until golden.
2. 2Cook penne according to package directions. Drain and reserve 1 cup pasta water.
3. 3Heat remaining 1/4 cup olive oil in a large pan over medium heat. Add garlic and red pepper flakes, cook 1 minute.
4. 4Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
5. 5Add roasted eggplant to the sauce and cook 5 minutes more.
6. 6Combine penne with sauce, adding pasta water as needed for consistency.
7. 7Stir in fresh basil and season with salt and pepper.
8. 8Divide into bowls and top with crumbled ricotta salata before serving.

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