Perfect Pairings: C. Salvadori, Isis, Nero d'Avola, 2009, Sicily, Italy, 335646

Pasta alla Norma

medium eggplants (about 1 pound each), cut into 1/2-inch cubes
2 tablespoons coarse kosher salt plus additional for cooking pasta
5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
4 garlic cloves, minced
8 (or more) small peperoncini, minced
2 14 1/2-ounce cans diced tomatoes in juice
1 pound spaghetti
1 cup torn fresh basil leaves
1 cup crumbled ricotta salata*
A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

1. Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.

2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.

3. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.

4. Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.







					Pasta alla Norma medium eggplants (about 1 pound each), cut into 1/2-inch cubes 2 tablespoons coarse kosher salt plus additional for cooking pasta 5 tablespoons extra-virgin olive oil, divided 1 cup chopped onion 4 garlic cloves, minced 8 (or more) small peperoncini, minced 2 14 1/2-ounce cans diced tomatoes in juice 1 pound spaghetti 1 cup torn fresh basil leaves 1 cup crumbled ricotta salata* A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores. 1. Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt. 2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat. 3. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet. 4. Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.



	C. Salvadori • Isis • Nero d'Avola • 2009 • Sicily, Italy • 335646 Grape: Nero d'Avola appearance - bright, clear color : deep purple aroma - subtle flavors (smell + taste) sweetness - dry, slight sweetness acidity - round oak - burnt wood fruit - prunes earth - black pepper body - medium tannins - moderate alcohol - 13% serving notes - decant and allow to breathe for one hour before serving.				• Nero d'Avola is considered the most important wine grape in Sicily. It is named for the city of Avola on the far south of the island. The wines are most often compared to a New World Shiraz. The grape was chosen for cultivation in Sicily because it tolerates the hot, dry climate. But up until the 1970's it was mostly exported to Northern Italy where it beefed up Piedmont wines in bad years. Because of this, Nero d'Avola became known as the wine doctor.