Pasta Alla Norman

From Ottolenghi  SIMPLE

The eggplant in this dish was delicious! Basil makes a big difference.  Include some in the cooking, and top with more.   

Can try making the sauce more like we learned in Sorrento - San Marzano tomatoes, just one clove garlic and 1-2 basil leaves.  

Serves 4

INGREDIENTS:

3 eggplants (2 lb)

1/2 cup olive oil

salt and black pepper 

5 garlic cloves, thinly sliced

1-2 mild dried chiles (seeded if you don't want the heat) - the second time I used these, I had to remove them because they were tough.  Will use ground red pepper flakes next time, or chile powder 

2 - 14.5 oz cans whole peeled plum tomatoes with their juice

5 large oregano sprigs (removed, but I chopped them)

1 tsp sugar

10 oz spaghetti

1.5 oz mature pecorino romano or ricotta salata shaved - he suggests the latter if you can find it.

1 cup basil leaves, torn

DIRECTIONS:

1) Preheat oven to 450 degrees

2) Using a peeler, shave long alternating strips - take most off.  Cut crosswise 1/2" slices and place in bowl with 5 Tbsp oil, 3/4 tsp salt, and generous grind of pepper.  Mix well, then spread on 2 large parchment-lined baking sheets.  Roast for 25-35 minutes, until dark golden brown.  (I turned them once).  Remove from oven and set aside to cool.

3) Put 2 Tbsp oil into a sauté pan and place over medium-high heat.  Add garlic and chiles and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown.  Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt, and a grind of pepper.  Decrease heat to medium-low and cook for 10 minutes, until sauce is thick.  Remove the oregano sprigs and stir in the eggplant.  Set aside.

4) Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, then strain, reserving some cooking water.  Add the spaghetti to the sauce and mix  well, adding  2/3 of the pecorino and basil, and a few Tbsp of the cooking water if the sauce has become too thick.

5) Divide the spaghetti among four shallow bowls, then top with the remaining pecorino, basil and 1 Tbsp of oil, and serve.