Sicilian Pasta with Eggplant and Tomatoes (Pasta Alla Norma)
Ingredients
- 1 lb regular or whole wheat spaghetti
- 2 tbsps olive oil divided
- 1 large eggplant cut into 3/4-inch chunks
- 1 medium onion diced
- 3 garlic cloves minced
- 1 ½ lbs plum tomatoes seeded and diced
- 2 tbsps tomato paste
- 1 tbsp capers
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- Salt and pepper to taste
- Ricotta salata or parmesan for serving
Instructions
- In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain pasta, reserving about 1 cup of pasta water; set aside.
- Heat one tablespoon of oil in a large skillet over medium heat. Add eggplant and turn as needed until browned on all sides; set aside.
- Heat remaining tablespoon of oil in the same skillet and cook onion and garlic until softened, about 5 minutes.
- Add tomatoes, tomato paste, capers, oregano, red pepper flakes, and ¼ cup reserved pasta water to skillet. Simmer uncovered on low, stirring occasionally, until the sauce is thickened, about 10 minutes.
- Return eggplants to the skillet and simmer for additional 5 minutes. Season with salt and pepper to taste.
- Toss sauce with pasta and serve with cheese if desired.
Notes
*You can substitute fresh plum tomatoes with a 28 oz can of diced tomatoes.
*Recipe adapted from Serious Eats (http://www.seriouseats.com/recipes/2013/01/sicilian-style-pasta-with-eggplant-tomatoes-ricotta-salata-pasta-alla-norma-recipe.html)
*Recipe adapted from Serious Eats (http://www.seriouseats.com/recipes/2013/01/sicilian-style-pasta-with-eggplant-tomatoes-ricotta-salata-pasta-alla-norma-recipe.html)
