Porco's Adriatic Pasta alla Norma
A comforting, hearty pasta dish for a world-weary aviator. This classic Sicilian pasta with eggplant, rich tomato sauce, and salty aged cheese is robust enough to fuel any aerial pursuit, yet refined enough for a quiet evening at the hideout.
Directions
- 1
Spread the eggplant cubes on several layers of paper towels, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with additional paper towels.
- 2
Heat 1 inch of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Fry the eggplant in batches until golden brown and tender, about 3-4 minutes per batch.
- 3
Remove the fried eggplant with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt while still warm.
- 4
In a large skillet or saucepan, heat 1/4 cup olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- 5
Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- 6
Stir in the crushed tomatoes and bring to a gentle simmer. Reduce heat to low, cover, and cook for at least 20 minutes, allowing the flavors to meld.
- 7
While the sauce simmers, cook the pasta according to package directions in a large pot of salted boiling water until al dente.
- 8
Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Add the cooked pasta to the tomato sauce along with the fried eggplant and torn basil.
- 9
Toss to combine, adding a splash of pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
- 10
Stir in 1/2 cup of the grated aged salted hard cheese. Serve immediately, garnished with additional basil and more grated cheese.