Pasta Alla Norma

Guess who can stop stealing Andrew’s 50mm f1.4 lens?

Yep. Finally bought my own. It took me long enough, didn’t it?

Now that the weather is turning crappy into fall, I’m going to have to figure out a new staging area for the photos since it’s pretty much dark when I get up in the morning and almost dark when I get home. Be prepared to see all sorts wacky things in the future.

This is a Sicilian dish that’s traditionally vegetarian, but I might have snuck in some anchovies. Nothing wrong with a little Omega-3s,right? I also used the pasta I had on hand, instead of spaghetti, which happened to be whole wheat linguine. I’m such a rebel. It was the perfect amount of pasta for two that didn’t leave you uncomfortably full. You may still want to unbutton your pants because life is always more comfortable with unbuttoned pants. I roasted the eggplant on the grill, which worked like a champ. I can get used to this grill thing. I hope I don’t get scared back into the kitchen with the weather and darkness.

The original recipe called for ricotta salata. I went with shredded parmesan. See? Rebel.

PS – It totally tastes good with Peroni. Then again, what doesn’t?

Inspiration: The Italian Dish

Ingredients

• 1 medium eggplant cut into 1″ cubes
• 1 teaspoon dried oregano
• 4 tablespoons olive oil, divided
• 1/2 teaspoon sea salt
• fresh cracked pepper
• 2 cloves of garlic, minced or grated
• 1 teaspoon red chile flakes [or to taste]
• 14oz can of diced tomatoes [because I couldn’t find that small of a can of whole ones to crush]
• 8oz pasta of choice [I used whole wheat linguine]
• 1 small jar of anchovies [I forgot to take the measurement of the jar, whoops]
• shredded parmesan [or ricotta salata]
• handful of fresh basil leaves, chopped

Preparation

1. Bring your grill [or oven] to 400°.
2. Line a baking pan with a silpat [or parchment].
3. In a bowl, toss the eggplant cubes with two tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of sea salt, and cracked pepper.
4. Spread the eggplant on the baking pan.
5. Roast the eggplant for 15-25 minutes [mine took 20].
6. Bring a large pot of salted water to boil.
7. In a sauce pan, add the remaining two tablespoons of oil and the garlic.
8. Saute for a few minutes until the garlic is fragrant.
9. Add the chile flakes and tomatoes.
10. Simmer for 5 minutes uncovered.
11. Try not to eat all of the roasted eggplant.
12. Cook your pasta in the now boiling pot of water.
13. Add the roasted eggplant to the tomatoes and cover the pan.
14. Simmer for another 5 minutes.
15. Drain the pasta once cooked, and add it directly to the pasta sauce.
16. Drain the anchovies and chop them in half before adding them to the pasta.
17.  Divide the pasta on two plates.
18. Top with the chopped basil and cheese if using.