Pasta alla norma (Eggplant pasta)

Name: Pasta alla norma (Eggplant pasta)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 teaspoon pepper; 800 g / 1.6 lb eggplant , cut into 2.5cm/1" cubes (2 medium/large ones); 2 tbsp Extra Virgin Olive Oil; 0.5 teaspoon salt; 2 tbsp extra virgin olive oil; 2 pcs garlic cloves , finely minced; 0.5 pcs small onion , very finely chopped; 0.25 cup vermouth; 24 ounce tomato puree; 0.25 cup water; 1 tsp Mediterranean Oregano, ground; 1 tsp Red Pepper Flakes; 10 ounce Spaghetti Pasta; 0.5 cup fresh basil leaves; 0.5 cup Parmesan cheese , grated

This is a great pasta dish that utilizes many of the produce available at farmers markets in the Hudson Valley.

Allen_Lee

Prep10 min

Cook30 min

Total40 min

Servings4

Difficultymedium

Dinner / SupperLunchPasta

Ingredients

0.5 teaspoonpepper
800 g / 1.6 lbeggplant , cut into 2.5cm/1" cubes (2 medium/large ones)
2 tbspExtra Virgin Olive Oil
0.5 teaspoonsalt
2 tbspextra virgin olive oil
2 pcsgarlic cloves , finely minced
0.5 pcssmall onion , very finely chopped
0.25 cupvermouth
24 ouncetomato puree
0.25 cupwater
1 tspMediterranean Oregano, ground
1 tspRed Pepper Flakes
10 ounceSpaghetti Pasta
0.5 cupfresh basil leaves
0.5 cupParmesan cheese , grated

Instructions

1
Preheat oven to 450°F. Line a tray with baking / parchment paper.
2
Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
3
Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
4
Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
5
Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
6
Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to de glaze, until the wine mostly evaporates.
7
Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
8
Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
9
Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
10
Serve immediately, garnished with a good pinch of fresh basil and parmesan.