If you’re using smaller eggplants, there’s no need to peel them for this Rigatoni alla Norma recipe.
Photo by Iuliia Nedrygailova
Serves 4–6
1 16-ounce box penne pasta
Kosher salt, divided
¼ cup olive oil
1 small onion, diced
1 16-ounce jar roasted red peppers, drained and chopped
3 garlic cloves, sliced
¼ teaspoon crushed red pepper
4 cups fresh baby spinach
Fresh ground black pepper
⅔ cup crumbled feta cheese
Cook pasta according to package instructions in liberally salted water. In a large skillet or Dutch oven, over medium heat, add oil, onions and roasted red peppers, and cook until onions are translucent. Add garlic and cook for an additional minute. Add crushed pepper and spinach. Cook until spinach is wilted.
Strain pasta, reserving 1 cup of pasta water, and add pasta to skillet. Toss pasta in the sauce along with salt and pepper until pasta is completely coated, adding some of the pasta water as needed to give pasta a shine and create a creamy texture. Toss with feta cheese just before serving.
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