Pasta alla Norma

7 minutes
Prep time

20 minutes
Cook time

481 cal.
Per serving

Ingredients for 1

2.5 oz

Pasta (rigatoni)

1/2

Eggplant

1 cup

Crushed tomatoes

1/2 clove

Garlic

1/4 cup

Ricotta cheese

optional

1 sprig

Basil (fresh)

Air fryer, Stovetop, Frying pan, Pot (small)

Step 1
Pre-heat the oven to 400ºF. Wash & cut the eggplant into small cubes.
Step 2
Add the eggplant to a parchment paper-lined sheet tray. Season with salt & pepper. Add a generous drizzle of olive oil & mix. Place in the oven & roast the eggplant until golden-brown & soft, about 15-20 min.
Step 3
Meanwhile, in a pot of boiling, salted water, cook the pasta according to the package instructions. Before draining, reserve about 1/2 cup (per serving) of pasta water. Drain & set the pasta aside.
Step 4
Heat a drizzle of olive oil in a frying pan on medium heat. Add the crushed tomatoes. Season with salt & pepper. Grate in the garlic, stir & cook for 4-5 min.
Step 5
When finished cooking, remove the eggplant from the oven. Add the eggplant to the tomato sauce. Stir & continue cooking for 4-5 more min.
Step 6
Add the drained pasta & reserved pasta water to the sauce & stir.
Step 7
Serve the pasta in a dish. Add dollops of the ricotta cheese & garnish with basil (optional). Add another drizzle of olive oil & season to taste. Serve & enjoy!