Weeknight Roasted Pasta alla Norma
A lighter restaurant-style Pasta alla Norma for a weeknight: caramelized eggplant, glossy tomato-basil sauce, and a salty shower of ricotta salata.
Author
chef_marco
Instructions
Heat the oven to 220 C. Toss the eggplant with 2 tablespoons olive oil and the salt, spread it on a hot tray, and roast for 22-25 minutes until the edges are deeply golden.
💡 Tip: Do not crowd the tray. The Maillard reaction needs dry heat, not steam, if you want that restaurant flavor.
About 25 min
While the eggplant roasts, warm the remaining olive oil in a wide pan. Add garlic and red pepper flakes for 30 seconds, then add the crushed tomatoes and simmer for 15 minutes.
💡 Tip: Keep the sauce at a gentle bubble so the tomato sweetness concentrates without scorching the garlic.
About 15 min
Boil the rigatoni in well-salted water until 2 minutes shy of al dente. Reserve 1/2 cup pasta water, then transfer the pasta into the tomato sauce with the roasted eggplant.
💡 Tip: This simple trick will transform your pasta game: finish the pasta in the sauce so starch and tomato emulsify together.
About 10 min
Toss over medium heat with splashes of pasta water until glossy. Fold in torn basil, black pepper, and half the ricotta salata, then plate with the remaining cheese and basil.
💡 Tip: Add basil at the end, not the beginning. Heat steals its perfume, and we want the plate to smell like summer in Sicily.
About 5 min
