Pasta alla Norma
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.
Ingredients
- 1 eggplant, diced into 1-inch cubes, skin on
- 3 tbsp olive oil, divided
- 12 ounces rigatoni, or pasta of your choosing
- 1/2 yellow onion, diced
- 28- ounce crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- 1 pinch crushed red pepper flakes
- ½ cup parmesan or pecorino romano, grated
- fresh basil for garnish, optional
Instructions
- Preheat the oven to 400 degrees.
- Add 2 tablespoons oil and eggplant to a baking sheet. Toss to coat. Roast eggplant in oven for 20-25 minutes until it starts to turn golden brown.
- Cook pasta to package instructions until al dente in a large pot of salted water. Stain and toss in olive oil to keep pasta from sticking together.
- 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.
- To the skillet, add crushed tomatoes and seasonings. Allow to simmer on low heat for 10 minutes, stirring often.
- Add roasted eggplant pieces to tomato sauce, allow to simmer for an additional 2-3 minutes.
- Pour sauce over cooked pasta and sprinkle with Parmesan cheese before serving.
Notes
If the sauce is too thick, add 1/2 cup of pasta water. A little water will help loosen it up!
I like to top this pasta with fresh herbs and just a little bit of acidity (balsamic vinegar or lemon juice) but give it a taste first!
Serving: 1, Calories: 340kcal, Carbohydrates: 46g, Protein: 12g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Cholesterol: 15mg, Sodium: 560mg, Fiber: 7g, Sugar: 12g
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