Description
A classic Italian pasta dish featuring roasted eggplant and a rich tomato sauce, perfect for vegetarians.
Ingredients
Scale
- 2 eggplants (about 2 pounds/0.9 kg), sliced
- Kosher salt, to taste
- Extra virgin olive oil, for roasting
- 5 garlic cloves, minced
- 11/2 teaspoon crushed red pepper flakes
- 2 (14.5-ounce/410g) cans diced tomatoes with their juices
- 1 1/21/2 teaspoon dried oregano
- 3/4 pound (340g) rigatoni pasta
- 1/2 cup (15g) chopped fresh parsley
- 1/2 cup (50g) grated ricotta salata
Instructions
- Salt & Drain Eggplant: Start by slicing the eggplant and sprinkling it with salt. You will notice it will start sweating, which helps draw out bitterness. Let it sit for about 30 minutes. Do not skip the salting step; otherwise, those slices might end up tough.
- Roast Eggplant Slices: Next, place the salted eggplant on a baking sheet and roast until golden brown. As it roasts, you will get a wonderful aroma wafting through the kitchen! This step ensures the eggplant is tender without excess oil. Keep an eye on it; too little time might leave them too chewy.
- Cook Pasta Al Dente: Boil your pasta in a large pot until it is just al dente. It should still have a slight bite. This timing is key to prevent it from becoming mushy once combined with the sauce. Check it carefully to avoid overcooked pasta.
- Make Tomato Sauce: Simmer your homemade tomato sauce in a large deep pan until it is steaming and fragrant. Stir occasionally to prevent sticking. If your sauce seems a bit dry, do not hesitate to add some reserved pasta water.
- Combine Pasta & Sauce: Once everything is ready, gently toss the pasta with the tomato sauce and roasted eggplant. You want to see that beautiful coating shimmer! If the mix seems too dry, a splash of reserved pasta water is perfect to get that smooth texture. Do not overdo it, as it might get too watery.
- Serve & Garnish: Dish it all up and sprinkle with your favorite fresh herbs. The colors will pop! If you have some vegan-friendly cheese, it is a nice touch. Serve warm, as it is best enjoyed fresh from the pan.
Notes
- Storage Tips: Store leftover pasta alla norma in a tight-lid container in the fridge for 3 days. Warm it up over medium heat.
- Expert Tips: Salt the eggplant well to expel bitterness before cooking. Make a batch of homemade tomato sauce in advance for quicker prep time. Reserve some pasta water before draining to adjust sauce consistency.
- Reheating Instructions: Reheat over medium heat until warmed through.
- Serving Suggestions: Serve with a lemony arugula salad and pair with crusty bread for dipping. Top with extra ricotta salata for added richness.
- Recipe Variations: Add crushed tomatoes or tomato puree for a smoother sauce. Mix in sautéed mushrooms for extra texture. Incorporate spinach or kale for added greens.
- Ingredient Notes: Choose firm, unblemished eggplants for the best texture. Ricotta Salata can be substituted with Parmesan or Pecorino, or left off for a dairy-free option. Fresh parsley can be substituted with basil.
Nutrition
- Serving Size: 1 serving
- Calories: 375.7
- Sugar: 0g
- Sodium: 54.1mg
- Fat: 0g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70.6g
- Fiber: 9.9g
- Protein: 15g
- Cholesterol: 12.1mg