There’s nothing like a comforting pasta on a cold Winter night. I use these gluten-free noodles, but you can also make this with zucchini noodles or your favourite pasta substitute. Check out the recipe below!

PASTA ALLA NORMA

servings: 3

INGREDIENTS

  • 1/2 lb pasta
  • 1 large eggplant
  • 1 tbsp kosher salt plus more to taste
  • 3 tbsp extra virgin olive oil
  • 1 garlic cloves thinly sliced
  • 1 jar of your favourite tomato sauce
  • 1/8-1/4 tsp crushed red pepper flakes to taste
  • 1 cup freshly grated Parmesan or Grana Padano
  • 1/2 cup fresh basil leaves shredded
  • 4 ounces (1/2 cup) fresh ricotta cheese

INSTRUCTIONS

  1. Trim the stems from the eggplants. Cut the eggplant into 1-inch cubes, and toss in a large bowl with 1 tsp of salt and olive oil to coat.
  2. Preheat the oven to 400 degrees. Brush a rimmed baking sheet with half the olive oil. Turn the eggplant cubes onto the baking sheet and spread them out in an even layer. Bake until the eggplant is very tender and browned, about 25 minutes. Stir eggplant cubes once or twice during baking to help them cook evenly.
  3. Bring a large pot of salted water to a boil over high heat for the pasta. Heat the remaining olive oil in a large skillet over medium heat. Add the garlic, and cook until golden – about 3 minutes. Add the pepper flakes. Pour in the tomato sauce and season lightly with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add in the eggplant and let cook for 5-10 minutes in the sauce.
  4. Stir the pasta into the boiling water. Return to a boil, stirring frequently. When it is cooked to your liking, drain the pasta. Add pasta into the sauce and stir to cat. Remove the pot from the heat, stir in ½ cup of the grated cheese and the basil. Add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to warm up but not fully mix into the sauce.
  5. Plate the pasta and sprinkle with the remaining grated cheese, and serve.


Enjoy!
xo
A