Pasta Alla Norma With Roasted Eggplant
Pasta Alla Norma With Roasted Eggplant is a quick, easy, flavorful, and satisfying Italian meatless dinner that will win over vegetarians and meat-eaters alike!
Servings: 4
Estimated Calories: 543
Ingredients
For the Roasted Eggplant:
- 2 pounds eggplant, I use smaller eggplants, as they tend to have less seeds
- 2 tablespoons olive oil
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 cup diced onions
- 4 cloves garlic, minced
- ½ cup dry red wine, such as Cabernet Sauvignon or Pinot Noir (see note below for substitute)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
- salt, to taste
- black pepper, to taste
For the Pasta:
- 8 ounces small rigatoni, or any pasta you'd like
For the Toppings:
- ½ cup freshly grated ricotta salata cheese, divided (parmesan cheese can be used instead)
- ¼ cup chopped fresh basil, divided
Instructions
- Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper, and put a pot of salted water on to boil for cooking the pasta.
- Chop the eggplant into 1-inch cubes and place in a large bowl. Toss with the 2 tablespoons of olive oil.
- Spread the eggplant cubes out onto the parchment-lined baking sheets, keeping as much space between the pieces of eggplant as possible.
- Put the eggplant in the oven and roast for 20 to 30 minutes, turning the pieces over halfway through and rotating the pans between racks if needed, or until they are deep golden brown and tender. Remove from the oven and set aside.
- While the eggplant is roasting, make the sauce and cook the pasta.
- In a large skillet (I use a 12-inch skillet), heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until they have softened, about 5 minutes.
- Add the garlic and cook, stirring, constantly, for another 30 seconds to 1 minute (be very careful not to burn the garlic, as it will become bitter).
- Add the red wine, crushed tomatoes, tomato paste, sugar, dried basil, oregano, parsley, salt, and pepper; stir to combine.
- Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. Taste and adjust seasoning as needed.
- While the sauce is simmering, cook the pasta. Add the pasta to the boiling salted water and cook to al dente as per the package instructions. When it is finished cooking, save ½ cup of the water to use in the sauce, then drain.
- Add the eggplant, pasta and reserved pasta water to the sauce and gently toss to combine.
- Divide the pasta between four bowls. Top each serving with 2 tablespoons of the ricotta salata cheese and 1 tablespoon of the chopped fresh basil. Serve immediately.
Recipe Notes
- The key to getting this dish done in about 40 minutes is overlapping the steps. Put the pasta water on to boil before you start prepping, so it's ready when you are.Cook the sauce while the eggplant is roasting, and cook the pasta while the sauce is simmering.
- If you don't have or would rather not cook with wine, you can use ½ cup beef broth and 2 tablespoons of balsamic vinegar instead. It's really yummy this way too!
- You can take a shortcut and substitute one jar (about 24 ounces) of your favorite marinara or spaghetti sauce instead of making the sauce from scratch.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat over medium-low heat in a covered pan on the stove (add a small amount of water if it has become a little dry), stirring occasionally, or you can reheat it in a microwave-safe bowl in the microwave.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!