Classic Pasta alla Norma by David Tanis, NYT Cooking

Time: 30 minutes
Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018822-classic-pasta-alla-norma

INGREDIENTS

Extra-virgin olive oil
1 small onion, diced
Salt and pepper
2 garlic cloves, peeled
Pinch of crushed red pepper
12 basil leaves, plus a few basil sprigs for garnish
4 cups peeled, chopped tomatoes with juice, fresh or canned
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
1 pound pasta, such as penne, rigatoncini or spaghetti
1 cup coarsely grated ricotta salata
¼ cup toasted bread crumbs, preferably homemade

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