Cold Pasta alla Norma

Ingredients:

• 1 pound of pasta (penne or rigatoni)
• 1 eggplant, cubed
• 1 can of crushed tomatoes
• 2 garlic cloves, minced
• 1/4 teaspoon of red pepper flakes
• 1/4 cup of fresh basil, chopped
• 1/2 cup of ricotta salata cheese, crumbled
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Preheat your oven to 400°F.
2. Toss the eggplant cubes with olive oil and season them with salt and pepper. Roast them in the preheated oven for around 20 minutes, or until tender.
3. Cook the pasta according to the instructions on the package. Once it’s done, drain it and rinse it with cold water.
4. While the pasta is cooking, heat some olive oil in a pan over medium heat. Add the garlic and red pepper flakes and cook for around 30 seconds.
5. Add the crushed tomatoes and season the sauce with salt and pepper. Let it cook for around 5 minutes, or until it thickens a bit.
6. Add the roasted eggplant and chopped basil to the tomato sauce and cook for another minute.
7. In a big bowl, mix the cooked pasta with the sauce, making sure everything is well coated.
8. Top the pasta with the crumbled ricotta salata cheese.
9. Chill the pasta in the fridge for around 30 minutes before serving.

Verdict:

This cold pasta alla Norma is a refreshing and flavorful alternative to the classic hot version. The roasted eggplant adds a smoky and sweet flavor, while the ricotta salata cheese gives it a tangy and salty kick. This dish is perfect for summer picnics, potlucks or any occasion where you want to impress your guests with a delicious and unique pasta salad.

Serving Suggestions:

Serve this cold pasta alla Norma with a crusty bread and a glass of chilled white wine. You can also add some cherry tomatoes, cucumber slices or olives for extra freshness. Enjoy!