Ingredients
Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Vegetables
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, plus more to taste
Pasta
- 8 ounces rigatoni, ziti or spaghetti
Herbs and Spices
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare Marinara Sauce: If making your own marinara sauce, cook it according to your recipe instructions. Keep it covered and warm over very low heat if it finishes before you’re ready. If using store-bought marinara, simply warm it gently in a pot over medium-low heat while you prepare the other ingredients.
- Preheat the Oven: Set your oven to 425°F (220°C) and position racks in the upper and lower thirds. Line two large, rimmed baking sheets with parchment paper to make cleanup easier.
- Prepare Eggplant: Use a vegetable peeler to create long alternating strips of peel on each eggplant, making zebra-like stripes. Slice each eggplant into ½-inch thick rounds, discarding the tough end pieces.
- Roast Eggplant: Arrange the eggplant rounds on the prepared baking sheets. Brush both sides generously with olive oil, then sprinkle with salt and plenty of freshly ground black pepper. Roast for 35 to 45 minutes, flipping once halfway through at about 20 minutes, until the eggplant is deeply golden and tender. Set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni, ziti, or spaghetti until just al dente, following package directions. Before draining, reserve about ½ cup of the pasta cooking water. Drain the pasta and return it to the pot.
- Combine Eggplant and Sauce: Once the eggplant and marinara are ready, gently fold the roasted eggplant into the sauce. Stir in the remaining 1 teaspoon of olive oil, fresh chopped basil, red pepper flakes (if using), and crushed dried oregano.
- Mix Pasta and Sauce: Add the pasta to the sauce along with a couple of tablespoons of reserved pasta water. Gently stir to combine everything well. Mix in about two-thirds of the grated cheese, reserving some for garnish. Adjust seasoning with additional salt (about ¼ teaspoon) and black pepper. Add more reserved pasta water if needed to loosen the sauce.
- Serve: Divide the pasta evenly into four bowls. Sprinkle the remaining cheese over each serving, add extra fresh basil leaves, and lightly drizzle with olive oil for added richness. Enjoy immediately. Store leftovers covered in the refrigerator for 4 to 5 days.
Notes
- To achieve the signature striped look on the eggplant, alternate shaving off strips of the peel with a vegetable peeler.
- Roasting the eggplant brings out a deep, rich flavor and tender texture perfect for this dish.
- Use high-quality extra-virgin olive oil for the best flavor.
- Ricotta salata is traditional in Pasta alla Norma but Parmesan can be used or mixed in.
- If you prefer less spice, omit or reduce the red pepper flakes.
- This dish keeps well refrigerated and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
