Ingredients for Pasta Alla Norma Fresh Pasta With Eggplant Aubergine
- 1 pound Fresh Pasta
- 2 medium Eggplants
- Sea Salt, to taste
- 1/4 cup Olive Oil
- 0 Flour
- 1 (28 ounce) can Crushed Plum Tomatoes
- 3 Garlic Cloves, minced
- 0 Extra Virgin Olive Oil
- 1 tablespoon Tomato Paste
- 1 teaspoon Sugar
- 1/2 cup Fresh Basil, chopped
- Black Pepper, to taste
- 1/2 cup Ricotta Cheese and 1/4 cup grated Pecorino Romano Cheese
- 1 large Onion, chopped
- 1/2 cup Pasta Water, reserved and as needed
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How to Make Pasta Alla Norma Fresh Pasta With Eggplant Aubergine
- Preheat oven to 400°F (200°C). Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly browned.
- While the eggplant roasts, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add the roasted eggplant to the tomato sauce and stir to combine. Simmer for 5 more minutes.
- Stir in the ricotta cheese and half of the chopped basil. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with the remaining basil and a sprinkle of Pecorino Romano cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
57g
Fat
33g
Carbs
27g
