Pasta Alla Norma

• INGREDIENTS
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, very thinly sliced
• 2 medium eggplants, cut into 1/2-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
• 1/2 teaspoon crushed red pepper flakes
• 4 ounces Grana Padano or ricotta salata, grated
• Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3Mfn1pi8S

1. DIRECTIONS
2. 1. Add the olive oil to a large saute pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.
3. 2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.
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8. Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3Mfn5lNuh

ingredients, extravirgin olive oil, garlic, eggplants, tomatoes, cherry tomatoes, salt, pasta, basil, crushed red pepper, ricotta salata

Taken from www.epicurious.com/recipes/member/views/pasta-alla-norma-53010291 (may not work)