Weeknight dinners are hard. With everything that needs to get done during the day sometimes making dinner is the last thing you have time for, or feel like doing.
The below pasta dish you can whip up quickly. You probably have most of the ingredients in your cabinet already. And the eggplant is a great way to get your serving of veggies in.
Pasta alla Norma
What you'll need:
- 2 firm eggplants, peeled and cubed
- Extra virgin olive oil as needed
- 1 tablespoon dried oregano (or 1 teaspoon fresh)
- Pinch of red pepper flakes (this is optional)
- 4 garlic cloves, minced
- Handful of fresh basil, finely chopped
- (2) 14-ounce cans good quality chopped tomatoes (I like San Marzano)
- Salt and pepper to taste
- 1 pound pasta
- 6 ounces salted ricotta salata (you can substitute with feta)
Directions:
Remove skin from eggplants and cut into cubes.
In a nonstick pan heat oil. Fry the eggplant cubes in batches, adding extra oil if needed. Sprinkle with a pinch of salt & pepper and the oregano. Keep turning the eggplant cubes until browned on all sides.
Turn the heat down to medium and add the minced garlic and half of the basil. Add in the pinch of red pepper flakes (if you want a little spice). Toss everything well and add the 2 cans of tomatoes. Simmer about 15-20 minutes.
While the sauce simmers cook the pasta in salted boiling water. When it is al dente drain it, reserving about 1/4 cup of the cooking water. Toss the pasta straight in pan with the sauce and add in the reserved cooking water.
Toss & cook for an additional 5 minutes.
Take off heat and add in the rest of the basil and a drizzle of olive oil. Sprinkle cheese on top and serve immediately.
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