Pasta alla Norma

Name: Pasta alla Norma
Cuisine: italian
Ingredients: 400 g spaghetti; 2 medium eggplants, diced; 400 g canned San Marzano tomatoes, crushed; 2 cloves garlic, minced; 50 ml extra-virgin olive oil; 30 g fresh basil leaves, torn; 50 g Pecorino Romano, grated; 1 tsp sea salt; ½ tsp freshly ground black pepper; Pinch of red pepper flakes (optional)

Bahan

400 g spaghetti
2 medium eggplants, diced
400 g canned San Marzano tomatoes, crushed
2 cloves garlic, minced
50 ml extra-virgin olive oil
30 g fresh basil leaves, torn
50 g Pecorino Romano, grated
1 tsp sea salt
½ tsp freshly ground black pepper
Pinch of red pepper flakes (optional)

Cara Membuat

1Preheat the oven to 200 °C. Toss the eggplant cubes with 1 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 20‑25 min until golden and tender.
2Meanwhile, bring a large pot of salted water to a boil; cook the spaghetti al dente according to package instructions, then reserve ½ cup pasta water.
3In a large skillet, heat the remaining olive oil over medium heat; add the minced garlic and sauté for 30 seconds until fragrant.
4Add the crushed tomatoes, a pinch of red pepper flakes, and a pinch of salt; simmer for 10‑12 min, stirring occasionally, until the sauce thickens.
5Stir the roasted eggplant into the tomato sauce, combine, and adjust seasoning with pepper and additional salt if needed.
6Drain the spaghetti and add it to the skillet; toss with the sauce, adding reserved pasta water as needed to coat the pasta evenly.
7Remove from heat, fold in the torn basil leaves, and serve immediately topped with generous grated Pecorino Romano.

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