Eggplant Pasta
A delicious Italian dish featuring roasted eggplant, hearty pasta, and a tangy tomato sauce, ideal for vegetarians and meat lovers alike.
Ingredients
For the roasted eggplant
- 800 g 800g eggplant (cut into 2.5 cm cubes, 2 medium/large ones)
- 1 tbsp 2 tbsp extra virgin olive oil Divided into two tablespoons for roasting and cooking.
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp pepper
For the sauce
- 2 cloves 2 garlic cloves (finely minced)
- 0.5 small onion ½ small onion (very finely chopped, or 2 eschallots)
- 0.25 cup ¼ cup dry white wine (optional) Use a wine that is not too sweet or woody.
- 700 g 700g tomato passata (also known as tomato puree)
- 0.25 cup ¼ cup water To rinse out the passata jar.
- 1 tsp 1 tsp dried Italian herbs (or oregano)
- 0.5 tsp ½ tsp red pepper flakes (optional) For a hint of heat.
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp pepper
For the pasta
- 300 g 300g spaghetti or any pasta of your choice
- 0.5 cup ½ cup basil leaves (roughly chopped)
- to taste Grated Parmesan cheese (or ricotta salata for a more traditional option)
Instructions
Roasted Eggplant
- Preheat the oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper.
- Toss eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it on the tray and roast for 20 minutes.
- Flip the eggplant and roast for an additional 5 minutes. Allow it to cool on the tray to maintain its shape.
Cooking Pasta
- In a large pot, bring salted water to a boil. Start cooking the pasta a couple of minutes after beginning the sauce.
Making the Sauce
- In a very large skillet, heat the other tablespoon of oil over medium heat. Add garlic and cook until golden, about 20 seconds.
- Then, add the onion, cooking for 2-3 minutes until translucent.
- Increase to medium-high heat and add the wine, if using. Let it simmer until mostly evaporated.
- Stir in the tomato passata and add a bit of water to rinse out the passata jar.
- Add dried herbs, red pepper flakes, salt, and pepper. Stir and let simmer for 5 minutes.
- Mix in the roasted eggplant and the drained pasta. Gently toss until coated in sauce.
Serving
- Serve immediately, garnished with basil and Parmesan.
Notes
Norma Pasta is best enjoyed fresh. Serve it hot in a large bowl with a sprinkle of fresh basil and a generous serving of grated Parmesan cheese. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil to prevent dryness.