Pasta alla Norma

Name: Pasta alla Norma
Yield: 4
Ingredients: 4 cloves garlic, very thinly sliced; 2 medium eggplants, cut into ½-inch cubes (about 2 cups); 1 28-ounce can whole peeled San Marzano tomatoes, drained and diced; 1 cup cherry tomatoes, halved; Salt, to taste; 1 pound short-cut pasta, (such as caserecci or campanelle); 1 cup packed basil leaves, torn; ½ teaspoon crushed red pepper flakes; 4 ounces Grana Padano or ricotta salata, grated

Pasta alla Norma was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm" target="_blank">www.tastingtable.com.</a>

"Make pasta with eggplant and tomatoes from the chef of Rucola restaurant in Brooklyn...."

INGREDIENTS

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4 cloves garlic, very thinly sliced

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2 medium eggplants, cut into ½-inch cubes (about 2 cups)

•

1 28-ounce can whole peeled San Marzano tomatoes, drained and diced

•

1 cup cherry tomatoes, halved

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Salt, to taste

•

1 pound short-cut pasta, (such as caserecci or campanelle)

•

1 cup packed basil leaves, torn

•

½ teaspoon crushed red pepper flakes

•

4 ounces Grana Padano or ricotta salata, grated

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