Pasta alla Norma

An Italian classic with tender eggplant tossed in a flavorful, herby, and
aromatic red sauce.

Servings: 3 people

Author:

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Main Course Dinner

Italian

Sunday dinner Red Sauce Creamy Pasta

Instructions

1 Preheat the oven to 400℉.
2 Cut the eggplant into small cubes, first into discs, then into equal-sized
cubes. Place them on a sheet tray and generously add olive oil (approximately 3
tbsp). Toss immediately before the eggplant absorbs the oil. Add two heavy
pinches of salt and toss once more.
3 Cover the sheet pan with aluminum foil and roast for 30-40 minutes mixing
midway. Once soft and tender remove from the oven.
4 While the eggplant is cooking (about halfway through), place a large pan over
low-medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the
onion and cook for 1 minute. Then, add the garlic and cook for another 2-3
minutes until soft and fragrant.
5 Pour in the tomato sauce, crushed tomatoes, chopped basil, and oregano. Simmer
on low with the lid on for 10 minutes. Salt to taste.
6 While the sauce is simmering cook the pasta as per packaging in salty water. You
can reserve about 1/4 cup of pasta water just in case you need to loosen the
sauce a bit (not necessary though).
7 Once the sauce has simmered for 10 minutes add the cooked eggplant and simmer
with the lid on for 7-10 minutes.
8 Add in the grated Pecorino, and cooked pasta and optional pasta water (start wit
1-2 tbsp and add from there). Toss to coat and serve.