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Pasta alla Norma combines hearty pasta with roasted chunks of eggplant in a homemade tomato sauce with grated cheese and fresh basil on top for serving.
2 pounds small Italian eggplant (2–3 small Italian eggplants)
Kosher salt, for salting the eggplant before cooking
1 pound fresh tomatoes (Roma preferred, but any garden tomato will work)
1/2 cup extra virgin olive oil, divided
1 1/2 cups yellow onion, diced
2 tablespoons fresh garlic, minced
1/2 teaspoon red pepper flakes (more or less per your preference)
1 1/2 teaspoon dry oregano
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 28-ounce can whole canned tomatoes (we use Cento)
1/2 cup water
12 ounces large firm dry pasta such as rigatoni, penne, or ziti
1/2 cup fresh basil plus more chopped for serving
Ricotta Salata, grated (or Pecorino Romano or Parmesan if you can’t find Ricotta Salata)
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