Pasta alla Norma(ish) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ pounds eggplant
Olive oil as needed
4 T. butter (trust me)
Salt and pepper
1 tablespoon chopped garlic
2 T. tomato paste
1/2 tsp red pepper flakes (spicy but not too hot)
1 can Marzano tomatoes (28.5 oz.)
1 pound pasta (I prefer rigatoni or short pasta)
½ cup chopped basil or parsley (basil preferred)
½ cup grated parmigiano, ricotta salata, or pecorino Romano.
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Directions: |
Directions:Pre-heat oven to 400 degrees
Chop eggplant (unpeeled) into 1-inch cubes.
Toss eggplant in lots of olive oil, salt and pepper.
Spread on a baking sheet.
Roast for 25 minutes.
Melt butter with a splash of olive oil in a large pan.
Stir in tomato paste and cook for 1-2 minutes over medium low heat, stirring constantly.
Stir in garlic and pepper flakes for 1 minute.
Stir in eggplant for a minute or so to absorb flavors.
Toss in tomatoes and simmer for around 10 minutes, stirring occasionally.
Add salt and pepper to taste.
Cook pasta and drain but retain 1 cup of the water.
Pour into pan with sauce. Add a cup of the pasta water and stir for a minute, or until combined.
Plate individual servings and generously sprinkle basil and cheese over the plate.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is one of the best pasta sauces I've had. It is adapted from Bittman's recipe and includes additions or changes from commenters.
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