Pasta alla Norma
June 5th, 2009 | View Comments
Prep time: 45 mins
Cook time: 45 mins
Serves: 4
Note: The author of this recipe says she was able to get it on the table in “well under an hour”, whereas it took me 2 full hours, including plating and some cleanup. The recipe contains over a half hour of cooking time, plus time to transfer things around. You may, however, be able to cut down on the prep time with a) better knife skills than mine (which the recipe author certainly has), and b) doing some of the prep while the eggplant microwaves/browns and the sauce simmers.
Ahh, eggplant. It’s my favorite vegetable, but it’s such a production to prepare. To be at its best, it needs to be zapped of moisture and cooked twice. But the method used in this recipe from the current Cook’s Illustrated is genius.
Microwave! Zaps the moisture and does the first round of cooking all at once. It’s still more work than cooking, say, asparagus, but it sure beats the dredge-deep-fry-bake rigamarole I’ve done for other eggplant dishes.
That, by the way, is my Tovolo Silicone Spatula. It was recommended by Cook’s Illustrated and works wonderfully. The silicone head is good and sturdy while being flexible enough to efficiently scrape down the sides; the metal handle is comfy to hold and never gets hot even if you leave it against the edge of the pan. And the red is perfect for tomato sauce.
I’m posting my version of the recipe below, but I think it is well worth it to buy this issue of Cook’s Illustrated off the newsstand—lots of great stuff, from perfect french fries to perfect buttermilk pancaks.
Pasta alla Norma
Adapted from Cook’s Illustrated Jul/Aug 2009
1 1/2 lbs. globe eggplant, cut into 1/2-inch cubes
Kosher salt
3 T. regular olive oil or vegetable oil
4 large garlic cloves, minced
2 oil-packed anchovy filets, rinsed and patted dry, minced
1/2 t. red pepper flakes
1 28-oz. can crushed tomatoes
1 lb. penne
6 T. chopped fresh basil
1 T. extra-virgin olive oil
Freshly ground black pepper
3 oz. pecorino romano, shredded
In a large bowl, toss the eggplant with 1 teaspoon salt. Get a large microwave-safe plate (bigger than a dinner plate, if possible), line it with two layers of paper towels, and spray with nonstick cooking spray. Transfer to the eggplant to the plate and microwave on high power, uncovered, for about five minutes. Toss the eggplant to turn and microwave for five minutes more. The eggplant should be dry and slightly shriveled. In the meantime, wipe out the bowl and set it aside.
Put 4 quarts of water on to boil for the pasta.
Allow the eggplant to cool for a few minutes and then transfer it back into the bowl. Throw out the paper towels and set the plate aside. Drizzle the eggplant with 1 T. olive oil and toss to coat. Heat 1 T. olive oil in a nonstick skillet over medium-high heat. When the oil is shimmering hot, add the eggplant and spread it out evenly. Cook until well browned and tender, about 10 minutes, stirring about every 2 minutes. Turn off heat. Transfer eggplant to empty plate.
When the pasta water boils, add 2 T. salt and the penne. Cook according to package directions for al dente. Reserve some of the cooking water before draining. Put the drained pasta back in the cooking pot.
Add remaining 1 T. olive oil, garlic, anchovies, and red pepper flakes to the pan. Cook using the residual heat for about 1 minute, until the garlic is fragrant. Add the crushed tomatoes and stir to combine. Bring the sauce to a boil over medium-high heat and then reduce heat to medium. Simmer, stirring occasionally, 8-10 minutes, until the sauce thickens slightly.
Add the eggplant to the sauce and stir. Simmer another 3-5 minutes, stirring occasionally, until the eggplant is heated through. Turn off heat. Stir in basil and extra-virgin olive oil. Season to taste with salt and pepper. Add sauce to cooked pasta, thinning it with a little reserved pasta cooking water if desired. Serve sprinkled with pecorino romano.
I love a good, rich pasta sauce so next time I might add some browned sausage bits or pancetta. It would also be good served alongside some grilled chicken for more protein.
Budget:
| Item | Price |
|---|---|
| 1.8 lbs eggplant | $3.58 |
| 1 28-oz can crushed tomatoes | $3.65 |
| 8-oz block pecorino romano | $9.36 |
| Total | $16.59 |
Pantry ingredients: Olive oils (regular and extra virgin), garlic, anchovy fillets (left over from the braised chicken legs), red pepper flakes, penne, basil from the balcony herb garden, salt and pepper
Leftover ingredients: Pecorino romano
Considering the cost of the cheese vs. the cost of the pantry ingredients (and that we have over half the block left), I’ll call it $17 for all the ingredients, making it $4.25 per serving.
Yvonne posted this on June 5th, 2009 @ 11:26pm in Italian Cuisine, Pasta, Vegetarian | Permalink to "Pasta alla Norma"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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