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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Roasted Eggplant and Roasted Garlic Pasta alla Norma

Serves 6

Originally aired

INGREDIENTS
  • 1 roasted eggplant, about 1 1/2 cups
  • 1 bulb roasted garlic
  • 1 28-ounce can San Marzano Italian tomatoes
  • 1/2 small red chili, seeded and finely chopped or a little crushed pepper flakes
  • EVOO Extra Virgin Olive Oil, for drizzling
  • A scant handful flat-leaf parsley leaves
  • Salt and pepper
  • 1 1/2 cups roasted cherry tomatoes, chopped
  • 1 pound whole grain or whole wheat rigatoni or penne
  • A couple handfuls basil leaves
  • 1 bunch arugula leaves, chopped
  • 1 tablespoon lemon juice
  • 3/4 pound chunk of ricotta salata
PREPARATION

In a food processor, combine roasted eggplant flesh, roasted garlic, tomatoes, chili, a drizzle of EVOO, salt, pepper and parsley. Puree, transfer to a saucepot and simmer 20 minutes then stir in roasted cherry tomatoes.

Meanwhile, boil water for pasta. Add salt and pasta, and cook to al dente. Reserve 1 cup starchy cooking liquid just before draining. Toss pasta with sauce, using water to thin out sauce.

Dress basil and arugula with a little lemon juice, EVOO, salt and pepper. Top pasta with greens and lots of ricotta salata before serving.

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