Pasta alla Norma

by Brian Terrizzi

Pasta alla Norma

Brian Terrizzi

Etto founder Brian Terrizzi dedicates Etto: The Pasta Cookbook an Edible San Luis Obispo Cookbook to his team, and includes photos of them in action as further tribute. He also packs in a lot of pasta. He introduces this dish with a personal nugget: “As a kid I was a little scared of eggplant. I think it was the name…So let’s just use the Italian name: melanzana. Sicilians considered melanzana to have medicinal qualities and to also lead to folks having a grumpy disposition: ‘I swear it’s not me, it’s the melanzana.’” More at ettopastificio.com.

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Course Main Course

Servings 4 -6

Ingredients

1 large eggplant, or 2 small eggplants, cut into ½- to ¾-inch cubes (unpeeled unless skin is very tough)
2 tablespoons Italian seasoning
2 tablespoons “00” flour, or allpurpose flour
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 to 2 tablespoons tomato paste
¼ cup whole milk, warmed
½ cup tomato passata, or crushed tomatoes
1 pound dried Etto pasta
Ricotta salata, crumbled, for serving
Kosher salt
Freshly ground black pepper

Instructions

In a large bowl, toss eggplant cubes with Italian seasoning, flour, and salt and pepper to taste. Moisture from the eggplant should help everything stick.
In large wok or skillet, heat olive oil over medium high heat.
Add seasoned eggplant and cook, tossing occasionally, until beginning to brown, about 5 minutes.
Add garlic. Continue to cook and toss over medium heat for about another 5 minutes, until eggplant is tender. Add squirt of tomato paste and cook until beginning to caramelize, about 1 to 2 minutes. Stir in milk. Continue to cook over medium low heat for 2 to 3 minutes more, until slightly reduced. Add tomato paste and stir to combine. Cook until mixture is heated through.
Meanwhile, in a large pot bring 4 quarts water to a boil and add 1 to 2 tablespoons salt. Cook pasta to al dente, according to package directions. Drain pasta, reserving about 1 cup starchy pasta water.
Add pasta to skillet and toss to combine, adding pasta water needed to create a creamy, chunky sauce. Divide into warm bowls and top with ricotta salata. (Tip: I put some in the bottom of the bowls too.)