Pasta A La Norma
1
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
Photography by Erik Putz; Recipe by Irene Ngo.
This pasta with eggplant and cherry tomatoes is simple and delicious.
Ingredients
1 large eggplant, washed and trimmed
3 tbsp olive oil, divided
1 tsp salt, divided
2 255-g pkgs cherry tomatoes, halved
1 garlic clove, minced
454-g pkg tortiglioni, or rigatoni pasta
½ cup fresh basil leaves, torn
Grated or shaved Parmigiano-Reggiano cheese, (optional)
Instructions
Arrange racks in top and bottom thirds of oven, then preheat to 425F. Line 2 baking sheets with parchment. Boil a large pot of water.
Cut eggplant lengthwise into quarters. Slice each quarter into ¼-in. thick slices. Toss with 2 tbsp oil and 1/2 tsp salt on prepared baking sheets, then arrange in a single layer. Season with pepper.
Roast in top and bottom thirds of oven, switching sheets halfway, until very golden brown, 22 to 24 min.
Heat a very large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then tomatoes and remaining ½ tsp salt. Cook until tomatoes start to soften, 3 to 4 min. Stir in garlic and stir 1 more min. Season with pepper.
Cook pasta following package directions, 9 to 11 min. Drain then add to sauce along with eggplant, tossing to coat. Divide amongst plates. Sprinkle with basil and cheese.
Kitchen Tip
Make this recipe plant-based by omitting cheese or substituting with a plant-based Parmesan.
Nutrition (per serving)
Calories 570, Protein 16g, Carbohydrates 95g, Fat 13g, Fibre 7g, Sodium 490mg.