Pasta Alla Norma

Pasta Alla Norma 🍆🍅

🕒 Prep & Cook Time: 35 min | Serves 4-6

Ingredients

• 1½ pounds eggplant (about 2 medium)

• ⅓ cup olive oil, plus more as needed

• Salt and freshly ground black pepper

• 5 garlic cloves, thinly sliced

• 1 ½ pounds tomatoes, chopped (or one 28-oz can)

• 10 oz. cherry tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon Calabrian chili, finely chopped

• 1 box (12 oz.) Brami Fusilli

• ½ cup fresh basil, chopped

• Grated Parmesan or Pecorino, for serving (optional)

Instructions

1. Slice the eggplant into ½-inch rounds. Heat a generous layer of olive oil in a large skillet over medium heat. Add the eggplant in a single layer without crowding. Season with salt and pepper. Cook until golden brown and very tender, adding more oil as needed. Transfer to a plate as each batch finishes - do not drain on paper towel.

2. Leave about 2–3 tablespoons of oil in the skillet. Reduce to medium heat and add the garlic and Calabrian chili and cook until the garlic is lightly golden and fragrant, about 1 minute. Stir in the tomatoes and oregano. Season with salt and pepper and let the sauce simmer, stirring occasionally, until slightly thickened, 10 - 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli until al dente. While the pasta cooks, add the cooked eggplant to the sauce and stir to incorporate and reheat.

4. Drain the pasta, reserving about ½ cup of the pasta water. Toss the pasta with the sauce and eggplant, adding a splash of pasta water if it seems dry. Taste and adjust seasoning.

5. Top with chopped basil and grated cheese, if you like. Serve warm.