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Pasta alla Norma with Smoked Eggplant
60% authentic · Italian
A creative twist on Pasta alla Norma, this version incorporates smoked eggplant for a deeper, more complex flavor profile, adding a modern touch to the Sicilian classic.
Ingredients
- Bucatini pasta400g
- Eggplant1 large
- Canned crushed tomatoes700g
- Onion1/2 medium
- Garlic2 cloves
- Fresh basil1/2 bunch
- Pecorino Romano cheese (shaved)50g
- Olive oil4 tbsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut eggplant into 1-inch cubes. Toss with 2 tbsp olive oil, salt, pepper, and smoked paprika. Grill or roast at 200°C (400°F) until tender and slightly charred, about 20-25 minutes. Set aside.
- 2
Cook bucatini pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- 3
While pasta cooks, heat remaining 2 tbsp olive oil in a pot over medium heat. Sauté finely chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- 4
Add crushed tomatoes, salt, and pepper. Simmer for 15 minutes.
- 5
Add the smoked eggplant and most of the fresh basil (torn) to the sauce. Stir gently.
- 6
Drain the pasta and add it to the sauce. Toss to coat, adding reserved pasta water if needed.
- 7
Serve immediately, garnished with shaved Pecorino Romano cheese and remaining fresh basil.
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