Fusilli alla norma
By @kellysalwayscooking
Serves 4-6
Ingredients:
Instructions:
In a large, deep saute pan, heat 4 tablespoons of the olive oil and add the onion and the garlic. Cook until they become golden, then add the red pepper flakes (one teaspoon is a good starting point if you like spice; adjust up or down accordingly from there). Add the eggplant and stir often, letting it get browned and lightly caramelized, about 8-10 minutes. Add the tomatoes, basil, thyme, and two additional tablespoons of olive oil. Bring to a simmer, stirring occasionally for 15 minutes or so.
While the sauce is simmering, bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to one minute shy of al dente. Reserve one cup of pasta water and drain the pasta.
At the end of the 15 minutes, season the sauce with salt and pepper; taste and adjust the seasoning to your liking. Add the pasta, chopped mint, chopped parsley, ricotta salata, and reserved pasta cooking water. Stir vigorously so that the sauce thickens and sticks to the pasta. Serve topped with reserved herbs and ricotta salata, and drizzle with more olive oil if you’d like.
Serves 4-6
Ingredients:
- 6 tablespoons extra virgin olive oil
- 1/2 red onion, diced
- 4 garlic cloves, sliced
- crushed red pepper flakes
- 1 28 oz. can whole Italian tomatoes, crushed by hand before adding to the pan
- 2 medium eggplant, diced
- 2 sprigs fresh basil, leaves removed from stem and torn into pieces
- 1 sprig fresh thyme, leaves removed from stem
- salt and pepper to taste
- 1 lb. pasta
- 4 oz. ricotta salata, crumbled or coarsely grated (reserve some for garnish)
- 1 handful of fresh flat leaf parsley, chopped (reserve some for garnish)
- 2 tablespoons fresh mint, chopped (reserve some for garnish)
Instructions:
In a large, deep saute pan, heat 4 tablespoons of the olive oil and add the onion and the garlic. Cook until they become golden, then add the red pepper flakes (one teaspoon is a good starting point if you like spice; adjust up or down accordingly from there). Add the eggplant and stir often, letting it get browned and lightly caramelized, about 8-10 minutes. Add the tomatoes, basil, thyme, and two additional tablespoons of olive oil. Bring to a simmer, stirring occasionally for 15 minutes or so.
While the sauce is simmering, bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to one minute shy of al dente. Reserve one cup of pasta water and drain the pasta.
At the end of the 15 minutes, season the sauce with salt and pepper; taste and adjust the seasoning to your liking. Add the pasta, chopped mint, chopped parsley, ricotta salata, and reserved pasta cooking water. Stir vigorously so that the sauce thickens and sticks to the pasta. Serve topped with reserved herbs and ricotta salata, and drizzle with more olive oil if you’d like.
