Pasta alla Norma
An Italian classic with tender eggplant tossed in a flavorful, herby, and aromatic red sauce.
Servings 3 people
Ingredients
- 1 large globe/purple eggplant or 2 small
- 1 small yellow onion minced
- 5 garlic cloves minced
- 16 oz canned tomato sauce
- 1 cup canned crushed tomatoes
- 1/3 loose cup chopped basil
- 1/2 tsp dried oregano
- 1/2 - 3/4 lb pasta 1/2 for super saucy, 3/4 for normal coverage
- 1/4 loose cup Pecorino Romano cheese
- olive oil
Instructions
- Preheat the oven to 400℉.
- 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.
- Cover the sheet pan with aluminum foil and roast for 30-40 minutes mixing midway. Once soft and tender remove from the oven.
- 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.
- Pour in the tomato sauce, crushed tomatoes, chopped basil, and oregano. Simmer on low with the lid on for 10 minutes. Salt to taste.
- 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).
- Once the sauce has simmered for 10 minutes add the cooked eggplant and simmer with the lid on for 7-10 minutes.
- 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.