Eggplant Pasta(Pasta alla Norma) is a mouthwatering vegetarian pasta rich in quintessential Italian flavors. It features al dente pasta dressed in a hearty tomato sauce with pan-fried eggplant and fresh herbs. Make this filling pasta in under 30 minutes for weeknights and entertaining!
128 ounce can whole tomatoesPreferably San Marzano, crushed by a fork or by hand
1lbrigatoni(or any short cut pasta, e.g. penne or ziti)
Small handful of fresh basil leaveschopped or hand torn
Parmigiano-Reggiano or Ricottafor serving
Instructions
Cook eggplant - In a large pan, heat olive oil over medium heat. Add sliced eggplant without stacking and turn over until golden and crisp on both sides. Cook in batches and place on a plate.
2 tablespoon olive oil, 1 small eggplant
Cook sauce - If the pan needs more oil, add about a tablespoon. Add garlic, oregano, chili flakes to the pan. Once the garlic softens and is fragrant, add the canned tomatoes to the pan and stir until incorporated. Turn down to low heat and allow the sauce to simmer for about 10 minutes until the sauce thickens, but does not dry out. Remove from heat.
2 garlic cloves, ½ teaspoon chili flakes, 1 teaspoon dried oregano or sweet basil, 1 28 ounce can whole tomatoes
Cook pasta - Cook the pasta while the sauce simmers. In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Reserve a cup of pasta water and drain the pasta.
Kosher or sea salt, 1 lb rigatoni
Toss pasta, sauce, and eggplant - Transfer the pasta to the sauce and stir in a little pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water. Toss the pasta until it is coated in the sauce and stir in the fresh basil. Fold in the eggplant, reserving a few slices for garnish.
Small handful of fresh basil leaves
Serve - Serve immediately with fresh grated cheese and garnish with eggplant slices.
Parmigiano-Reggiano or Ricotta, 1 small eggplant
Notes
Pro Tips
Before serving the pasta, make sure the sauce is well mixed in with the pasta noodles so the sauce coats each piece of pasta.
Use a short cut tube pasta. It has the most surface area and is a good fit for a "meatier" sauce like this.
Use an American, Italian, or Japanese eggplant.
Generously salt your pasta water with kosher salt when it starts to boil. This adds flavor to the pasta noodles.
Use canned wholepeeled tomatoes and crush them yourself using a fork or your hands. Whole tomatoes are the least processed, they breakdown nicely when cooked, and you can control the consistency of the sauce.