Pasta Alla Norma

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: People

Calories: 1259kcal

Author: Chef Jack Ovens

Preheat oven to 220°c - 430°f.
Dice the eggplant into medium size pieces, place it into a bowl along with half of the olive oil & seasoning to taste.
Line a baking tray with parchment paper & place down the seasoned eggplant. Roast in the preheated oven for 25 minutes, mixing it around halfway.
Bring a large saucepan of water to a boil over high heat. Generously season with sea salt flakes & cook the pasta as per the packet instructions.
Place a large pan onto the stovetop over medium heat. Add in the remaining olive oil & garlic, sauté for 1 minute or until just starting to brown. Add in the diced tomatoes, oregano, basil stems & season to taste. Mix to combine & bring to a boil over a high heat. Once boiling reduce heat to medium & simmer for 12 minutes.
By this stage, the eggplant can be removed from the oven, transferred into the sauce & mixed well until fully combined.
Add in the aldente pasta along with ½ cup (125ml) of pasta water & add in the basil leaves. Mix well & remove from the heat. Add in enough of the pasta water until you reach the desired consistency, you may want more or less.
Serve in bowls & grate over some ricotta salata cheese or use plain ricotta or parmesan. Garnish with fresh basil & cracked black pepper. Dig in.