Easy Pasta alla Norma

Give this pasta alla norma a try for a perfect weeknight dinner - as an Italian, it just doesn't get better than pasta and eggplant!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 658 Calories

Ingredients

• 1 teaspoon freshly ground black pepper
• 2 tablespoons salt
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 (28 ounce) can whole peeled tomatoes
• 1 (16 ounce) package spaghetti
• 1 pinch red pepper flakes, or to taste
• 3 small eggplant, sliced
• 2 sprigs fresh basil, plus more for garnish
• 0.25 cup freshly grated Parmesan cheese
• 0.25 cup olive oil, plus extra for drizzling
• 1.5 teaspoons sea salt, or more to taste

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.

Step 2

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.

Step 3

Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.