Pasta alla  Norma

BLACKBERRY BABE

This Pasta Alla Norma is a roasted eggplant pasta recipe that you will adore! This classic recipe is simple, robust and savory with a slightly spicy tomato sauce.

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INGREDIENTS

– 1 eggplant – 3 tablespoon olive oil  – 12 ounces rigatoni  – ½ yellow onion, diced – 28-ounce crushed tomatoes – 1 teaspoon garlic powder – 1 teaspoon Italian seasoning – ⅛ teaspoon black pepper

Preheat the oven to 400F. Add 2 tablespoons oil and eggplant to a baking sheet. Roast eggplant in oven for 20-25 minutes until it starts to turn golden brown.

PREP TO COOK

1

Cook pasta until al dente in a large pot of salted water. Strain and toss in olive oil.

COOK PASTA

2

To a large skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add onion and sauté for 3-4 minutes, until softened.

SAUTE ONIONS

3

To the skillet, add crushed tomatoes and seasonings. Allow to simmer on low heat for 10 minutes, stirring often.

ADD TOMATOES

4

Add roasted eggplant pieces to tomato sauce, allow to simmer for an additional 2-3 minutes.

SIMMER PASTA

5

Pour sauce over cooked pasta and sprinkle with Parmesan cheese before serving

SERVE

6