Pasta alla Norma

Pasta alla Norma

  • 1 large eggplant, cut into 1” cubes (about 1 1/2 lbs)

  • 1/4 cup plus 2 Tbs. olive oil

  • Kosher salt and pepper

  • 1/2 onion, minced

  • 2 cloves minced garlic

  • Pinch of red pepper flakes

  • 3 cups cherry tomatoes, cut in half

  • 1 Tbs. red wine vinegar

  • 1 lb dried pasta, cooked according to packaging instructions

  • 1/2 cup Parmesan cheese, plus more for serving

  • Garnish with fresh basil

Preheat oven to 400°F.

Place eggplant on a sheet tray. Toss with 1/4 cup olive oil and large pinch of salt and pepper.

Roast for 25 minutes or until soft and wilted. Set aside.

While the eggplant is roasting, warm 2 Tbs. olive oil over medium heat. Add the onion and saute for 4 to 6 minutes. Add the garlic, red pepper flakes, and large pinch of salt and cook for 30 seconds. Add the tomato and cook until soft about 6 to 8 minutes. (Adding about 1/4 cup water if needed to help create a sauce)

Add the cooked eggplant to the pan with the tomatoes and toss well. Add the pasta and toss well.

Serve immediately topped with more Parmesan, red pepper flakes, and fresh basil.

Makes about 4 servings.

Amanda FredericksonComment