Pasta alla Norma with Eggplant, Basil & Pecorino
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
its good
Ingredients You'll Need
4 tablespoons extra-virgin olive oil
1 large eggplant, sliced into 1-inch strips
Kosher salt and freshly ground black pepper
1 sweet onion, thinly sliced
3 garlic cloves, peeled and crushed
One 28-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
¾ teaspoon dried oregano
1 pound bite-size dry pasta, like rigatoni or macaroni
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup grated pecorino or ricotta salata cheese
Directions
1. In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season to taste with salt and pepper.
2. To the same pan, add the onion and sauté until tender, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
3. Stir in the tomatoes and bring to a simmer. Add the red pepper flakes and oregano, and season with salt and pepper. Simmer until the flavor of the sauce develops and concentrates slightly, 15 to 20 minutes.
4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well.
5. Add the pasta and eggplant to the sauce; toss to coat. Add the parsley, basil and pecorino or ricotta salata, and toss well to combine.
Pairs Well With
something
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
