Pasta alla Norma

Pasta alla Norma
Recipe type: entrees
  • 2 eggplants, cut into 2-inch cubes
  • 3 red bell peppers, cleaned and cut into 2-inch strips
  • 2 cloves garlic, peeled
  • 2 ribs celery, chopped
  • 10 springs of parsley
  • ½ cut extra-virgin olive oil
  • 3 pounds canned plum tomatoes, drained
  • Salt and freshly ground pepper
  • Pinch of dried red pepper flakes
  • 1-1/2 pounds rigatoni
  • Freshly grated Pecorino Romano
  1. Put the eggplant, peppers, celery, garlic and parsley in the bowl of a food processor and pulse the machine to coarsely chop the vegetables.
  2. In a large pot, heat the oil over medium heat.
  3. Add the vegetables and saute them for 10 minutes, stirring occasionally.
  4. Add the tomatoes.
  5. Using the back of a large spoon, crush the tomatoes.
  6. Season with salt, pepper and hot pepper flakes.
  7. Cook the sauce at a steady simmer for about 30 minutes or until a t hick sauce is formed.
  8. Meanwhile, bring a large pot of water to a boil.
  9. Add salt to the boiling water.
  10. Add the pasta.
  11. Cook the pasta until it is al dente.
  12. Drain.
  13. Add the pasta to the sauce.
  14. Stir and cook until the pasta absorbs most of the sauce.
  15. Portion the pasta among heated serving bowls.
  16. Sprinkle some of the Pecorino Romano over each serving.
  17. Serve at once.