{"product_id":"pasta-alla-norma","title":"Pasta alla Norma","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1 pound eggplant, cubed\u003c\/li\u003e\n\u003cli\u003e1 pound pasta, such as penne or rigatoni\u003c\/li\u003e\n\u003cli\u003e2 cans (28 ounces each) crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup fresh basil leaves\u003c\/li\u003e\n\u003cli\u003e1\/2 cup ricotta salata cheese, crumbled\u003c\/li\u003e\n\u003cli\u003e1\/2 cup vegetable oil for frying\u003c\/li\u003e\n\u003cli\u003e2 tablespoons extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon red pepper flakes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eHeat vegetable oil in a large skillet over medium-high heat. Working in batches, fry eggplant cubes until golden brown and tender, about 4-5 minutes per batch. Drain on paper towels and set aside.\u003c\/li\u003e\n\u003cli\u003eHeat extra virgin olive oil in a large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.\u003c\/li\u003e\n\u003cli\u003eAdd crushed tomatoes, salt, pepper, and red pepper flakes to the saucepan. Simmer for 15 minutes, stirring occasionally.\u003c\/li\u003e\n\u003cli\u003eBring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.\u003c\/li\u003e\n\u003cli\u003eAdd fried eggplant to the tomato sauce and stir gently. Add reserved pasta water as needed to reach desired consistency.\u003c\/li\u003e\n\u003cli\u003eToss hot pasta with the sauce until well coated. Transfer to a serving dish.\u003c\/li\u003e\n\u003cli\u003eTear fresh basil leaves and sprinkle over pasta along with crumbled ricotta salata cheese. Serve immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eSalt the eggplant cubes and let sit for 15 minutes before frying to remove excess moisture and reduce oil absorption.\u003c\/li\u003e\n\u003cli\u003eFor a lighter version, bake eggplant at 400°F for 20 minutes instead of frying.\u003c\/li\u003e\n\u003cli\u003eAdd basil at the end to preserve its fresh flavor and bright color.\u003c\/li\u003e\n\u003cli\u003eRicotta salata is a traditional topping; substitute with feta cheese if unavailable.\u003c\/li\u003e\n\u003cli\u003eLeftovers can be refrigerated for up to 2 days but taste best served fresh.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49882574880865,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Pasta_alla_Norma.jpg?v=1793216133","url":"https:\/\/www.pantribot.com\/products\/pasta-alla-norma","provider":"PantriBot","version":"1.0","type":"link"}