Photo: JENNIFER CAUSEY
The second season of HBO Max’sThe White Lotustook fans from Hawaii, the tropical island backdrop for the first season,to Sicily— and brought all the sexiness, intrigue and gorgeous seaside locations with it.
HBO
The White Lotus’s Pasta alla Norma
1 (1-lb.) pkg. uncooked rigatoni, calamarata or penne pasta
⅓ cup plus 2 Tbsp. olive oil
1 lb. Japanese or small globe eggplants, sliced into ½-in. half-moons
2 tsp. kosher salt, divided
3 medium garlic cloves, thinly sliced
½ tsp. crushed red pepper (optional)
3 Tbsp. tomato paste
2 Tbsp. chopped fresh oregano, or 1 tsp. dried oregano
4 oz. ricotta salata, shaved (about ½ cup)
Torn fresh basil leaves, for serving
Freshly ground black pepper
1.Cook pasta in a large pot of salted water according to package directions to al dente. Drain, reserving 1 cup pasta cooking water.
2.Meanwhile, heat ⅓ cup of the olive oil in a large Dutch oven over medium high. Add eggplant and 1 teaspoon of the salt; cook, stirring occasionally, until eggplant is softened and golden brown on both sides, 6 to 8 minutes. Transfer eggplant to a bowl.
3.Heat remaining 2 tablespoons of olive oil in Dutch oven over medium high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, 15 to 30 seconds. Add tomato paste; cook, stirring often, until darkened in color, about 2 minutes. Add crushed tomatoes with their juices, oregano and remaining 1 teaspoon salt; bring to a boil. Reduce heat to medium low; simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4.Stir pasta, eggplant and ½ cup of the reserved cooking water into tomato sauce. Cook, stirring often, adding more water if needed, until warmed through, about 2 minutes. Divide pasta among bowls. Top with ricotta salata, basil and black pepper.
Serves:4Active time:35 minutesTotal time:35 minutes
source: people.com
