Roasted Eggplant And Roasted Garlic Pasta Alla Norma

Image of Roasted Eggplant And Roasted Garlic Pasta Alla Norma, Rachael Ray
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Ingredients

  • 1 roasted eggplant (about 1 1/2 cups)
  • 1 bulb roasted garlic
  • 1 can San Marzano tomatoes (28 ounces)
  • 1/2 small red chili pepper, seeded and finely chopped or a little crushed red pepper flakes
  • Extra virgin olive oil (EVOO), for drizzling
  • A scant handful of flat leaf parsley leaves
  • Salt and pepper
  • 1 1/2 cups roasted cherry tomatoes, chopped
  • 1 pound whole grain or whole wheat rigatoni or penne
  • A couple handfuls of basil leaves
  • 1 bunch arugula leaves, chopped
  • 1 tablespoon lemon juice
  • 3/4 pound chunk of ricotta salata

Description

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