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Pasta alla Norma

Andy Baraghani
  • 40 minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, packed leaves

1 cup

Cherry tomatoes

2

Eggplants, cut into 1/2-inch cubes (about 2 cups), medium

4 cloves

Garlic

1 28 ounce can

Tomatoes, whole

1 lb

Short-cut pasta

1/2 tsp

Red pepper flakes

1

Salt

1/3 cup

Olive oil, extra-virgin

4 oz

Grana padano or ricotta salata