Pasta alla Norma
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.
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.)