January 16, 2015
Pasta alla Norma with Ricotta
2 medium eggplants, cut into ½-inch cubes
3 tablespoons olive oil
3 garlic cloves, minced
¼ teaspoon crushed red pepper
One 28-ounce can crushed tomatoes
1 tablespoon brown sugar
Freshly ground black pepper
1 pound rigatoni (or gluten-free pasta)
Balsamic vinegar for drizzling
¼ cup fresh basil
Generously salt the cubed eggplant and place it in a colander. Let it sit and sweat for about 15 minutes. Rinse and blot the eggplant with paper towels or a dry kitchen towel to remove the excess moisture and salt.
Heat the oil in a medium saucepan over medium-high heat. Add the eggplant and cook until lightly browned, 5 to 7 minutes. Reduce heat to medium and cook about 15 minutes, until very soft and tender. Add garlic and red pepper and let cook for 1 minute more. Add the crushed tomatoes and brown sugar. Cook and stir for a few more minutes. Season with black pepper.
Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions. Drain and return to the pot.
Add sauce to pasta and toss to coat. Divide among bowls, and drizzle each portion with vinegar. Top with basil and a few tablespoons of ricotta. Serve immediately.
(Copyright © 2014 by Chloe Coscarelli from Chloe's Vegan Italian Kitchen, published by Atria Books, a division of Simon & Schuster, Inc.)
All figures are per serving (assumes 6 servings).
Fat: 11 g
Carbs: 78 g
Fiber: 10 g
Protein: 4 g
Sodium: 441 mg