Pasta alla Norma - Gabriele Corcos
"Cook's Note: Canned tomatoes vary brand by brand. Some have more water content. If you find your sauce is watery, cook it a little longer...."
INGREDIENTS
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3 tablespoons olive oil, plus more for drizzling
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1 small red onion, diced small
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Pinch red pepper flakes
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Three 15-ounce cans whole peeled tomatoes, crushed by hand
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2 tablespoons salt, plus more for sprinkling
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Freshly ground black pepper, for sprinkling
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2 medium eggplants, sliced into thin rounds
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2 fresh bay leaves
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2 pounds rigatoni
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Fresh basil leaves, for garnish, optional
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Parmigiano Reggiano, for serving, optional
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