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Quick Pasta alla Norma
75% authentic · Italian
A simplified, faster version of Pasta alla Norma, using pre-cut eggplant and fewer steps, perfect for a weeknight meal without sacrificing too much flavor.
Ingredients
- Penne pasta350g
- Pre-cut eggplant (frozen or fresh diced)400g
- Jarred marinara sauce700g
- Garlic powder1 tsp
- Dried oregano1 tsp
- Fresh basil1/2 bunch
- Feta cheese (crumbled)75g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook penne pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pre-cut eggplant and sauté until tender and lightly browned, about 8-10 minutes.
- 3
Stir in the jarred marinara sauce, garlic powder, and dried oregano. Bring to a simmer and cook for 5 minutes.
- 4
Add the drained pasta to the sauce. Toss to combine. If needed, add a splash of reserved pasta water to loosen the sauce.
- 5
Stir in most of the fresh basil leaves (chopped). Season with salt and pepper to taste.
- 6
Serve immediately, topped with crumbled feta cheese and the remaining fresh basil.
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