This Pasta alla Norma is built around roasted eggplant, a cozy tomato sauce, fresh basil, and Parmesan — the kind of combination that feels classic and comforting, yet completely doable on a weeknight. It’s a meatless dish that never feels like a compromise.
Ingredients:
2 medium globe eggplants (cubed)
2 tbsp olive oil
½ tsp EACH: salt and pepper
Sauce and Pasta
1 tbsp olive oil
½ medium onion (finely minced)
3 cloves garlic (finely minced)
24 ounces marinara sauce
Salt and pepper (to taste)
14 ounces short-shaped pasta
½ cup grated Parmesan (plus extra for serving)
Fresh basil (for serving)
Preparations
Preheat
your oven to 425 degrees Fahrenheit and line an extra-large baking
sheet (see notes) with parchment paper. Add the eggplant and toss with
the oil, salt, and pepper and then spread the cubes out evenly on the
baking sheet. Bake for 30-40 minutes, until the eggplant is very soft.
2 medium globe eggplants, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper
While
the eggplant is baking, make the sauce. Heat the oil in a wide pan over
medium-high heat. Add the onion and cook until it's translucent, about 3
minutes. Add the garlic and cook for another 30 seconds.
Bring
a large pot of well-salted water to a boil, then cook the pasta
according to the package directions. Reserve 1 cup of the pasta cooking
water, drain the pot, then return the pasta to the pot.
Pour the marinara sauce over the pasta.
When the eggplant is soft, add it to the pot and stir well. Add enough
of the pasta cooking water to make a loose, creamy sauce – I usually add
most of it, but add a splash at a time.
Stir in the Parmesan and basil. Serve with a little extra Parmesan and basil on top.
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