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Pasta Salad à la Norma




Source of Recipe


Rachel Ray website


Recipe Introduction


Very tasty. I used a mixture of red plum tomatoes and tiny yellow tomatoes that I bought at a farmers market.


List of Ingredients




Salt
1 pound penne rigate pasta
1 medium eggplant (1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices (I leave on half the skin — I like the color and texture it gives the dish)
1/4 cup extra-virgin olive oil (EVOO), plus more for brushing
Pepper
8 plum tomatoes, seeded and chopped (I didn't seed them when I made this.)
1 cup fresh basil leaves, thinly sliced or torn
2 cloves garlic, grated (I used the chopped, jarred garlic that you find in the supermarket)
1/2 pound ricotta salata cheese, crumbled (I didn't use quite this much)


Recipe



1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then rinse under cold water.
2. While the pasta is working, heat a grill or grill pan to medium-high. Brush the eggplant with EVOO, season with salt and pepper and grill until tender, 6 to 8 minutes. Let cool for 5 minutes, then cut into small cubes and place in a large bowl.
3. Add the tomatoes, basil and garlic to the eggplant. Pour in the 1/4 cup EVOO and season with salt and pepper. Add the pasta and cheese and toss to combine.