Pasta alla Norma (Eggplant Pasta)
Servings: 4 people
ROASTED EGGPLANT
- 2 medium (2 medium ) eggplants cut into 2/3-inch (1.5 cm) cubes.
- 1½ tablespoons (1½ tablespoons) extra virgin olive oil
- ½ teaspoon (½ teaspoon) salt
PASTA SAUCE
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 medium (1 medium) onion finely chopped
- 2 cloves (2 cloves) garlic grated
- ½ teaspoon (½ teaspoon) red pepper flakes more or less to taste
- 1 can (28 oz) (800 grams) whole peeled tomatoes best if San Marzano
- 1 cup (250 grams) water
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) dried oregano
- 10 leaves (10 leaves) fresh basil
- 12 ounces (340 grams) pasta rigatoni, paccheri, or penne
- 2 - 4 tablespoons (2) ricotta salata grated. Substitute parmesan, pecorino, or feta cheese.
- ROST EGGPLANTS: Preheat oven/air-fryer to 400°F (200°C). Cut 2 medium eggplants into cubes. Season with 1½ tablespoons extra virgin olive oil and ½ teaspoon salt. Arrange in single layer on baking tray.Roast for 30 minutes (oven) or 20 minutes (air-fryer) until tender.
- MAKE PASTA SAUCE: Sauté 1 medium onion in 2 tablespoons extra virgin olive oil for 3 minutes.Add 2 cloves garlic (grated) and ½ teaspoon red pepper flakes, cook 1 minute.Add 1 can (28 oz) whole peeled tomatoes and 1 cup water, season with ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon dried oregano.Simmer 20 minutes. Crush the tomatoes with a fork.Add roasted eggplant and 10 leaves fresh basil to sauce.Cook a few more minutes until thick, adjust seasoning.
- ADD PASTA: Cook 12 ounces pasta al dente in salted water.Reserve 1 cup pasta water before draining.Add pasta to sauce with 1/2 cup pasta water.Toss to coat pasta. Add more pasta water if needed.
- SERVING SUGGESTIONS: Serve with fresh basil, a drizzle of extra-virgin olive oil, and grated ricotta salata or crumbled feta cheese. Optionally, add a piece of crusty bread to soak up the sauce.
