Ingredients: |
Ingredients: 1 14.5 oz can diced petite tomatoes
dash of Italian seasoning
salt and pepper
I medium eggplant
Olive oil
Pasta (like rigatoni or penne), half a package
Fresh basil, a few leaves chopped up
Dried oregano to taste
4-5 Tablespoons of Fresh ricotta cheese (like Bel Gioioso Ricotta con Latte) (Plus more to each dish)
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Directions: |
Directions:1. Make marinara sauce by putting the diced tomatoes with liquid in a large saucepan or deep frying pan, add some Italian seasoning, salt, and pepper, bring to a boil and simmer for 20-30 minutes, mashing up the tomatoes as they cook.
2. Prepare eggplant by removing the stem and slicing into 1" think rounds. Brush lightly with olive oil, salt and pepper, and then either grill for 5-8 minutes per side or bake in 425º oven on parchment paper for about 40 minutes, flipping once half through. Set aside to cool. Cut into one inch chunks, with or without skin.
3. Cook the pasta al dente and drain. Reserve a half cup or so of pasta water.
4. Add the eggplant pieces to the marinara sauce, stir in some chopped fresh basil (or dried if you don't have fresh), dried oregano to taste, and a splash of olive oil.
5. Add the drained pasta to the sauce along with some of the reserved water to make it "saucy." Stir in several generous tablespoon of the fresh ricotta cheese and mix gently and well. Serve immediately with a scoop more of ricotta in each bowl.
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This recipe for Pasta alla Norma is from