Pasta Salad Alla Norma
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 52
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 30
- Sodium
- 665
- Total: 1 hr 30 min (includes resting and cooling times)
- Active: 25 min
Ingredients
1 medium to large eggplant, cut into 3/4-inch cubes
Kosher salt
12 ounces penne rigate
1/3 cup olive oil
2 cups cherry tomatoes, halved if large
2 tablespoons capers
1 clove garlic, finely chopped or grated
1 tablespoon red wine vinegar
8 ounces small mozzarella balls (pearls)
1/4 cup torn fresh basil leaves
Directions
- Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
- Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.