dinner · italian
Sicilian Pasta Alla Norma with Caramelized Roasted Eggplant & Campanelle
Ingredients Tap to check off
Instructions
1
Preheat oven to 425 F and line a rimmed baking sheet with parchment paper for roasting the eggplant.
2
Bring a large pot of salted water to a rapid rolling boil over high heat on the stovetop.
3
Cut eggplant into 3/4-inch cubes, discarding the stem, and thinly slice the peeled garlic cloves on a cutting board.
4
Toss cubed eggplant on the baking sheet with two tablespoons olive oil, remaining salt, and freshly cracked black pepper.
5
Roast eggplant for 22 minutes, flipping halfway through, until deeply golden, tender, and caramelized along the cut edges.
6
Drop campanelle pasta into boiling water and cook for 10 minutes until tender with a pleasant al dente bite.
7
Heat remaining olive oil in a large skillet over medium heat, adding sliced garlic and crushed red pepper flakes.
8
Sauté garlic for 1 minute until fragrant and lightly golden, being careful not to let the thin slices burn.
9
Pour crushed tomatoes into the skillet, stirring well and simmering uncovered over medium-low heat for 12 minutes until thickened.
10
Drain cooked campanelle, reserving a splash of starchy pasta water, and slide pasta directly into the simmering sauce.
11
Gently fold roasted caramelized eggplant and torn fresh basil leaves into the pasta, coating all the ruffled edges evenly.
12
Divide pasta into warm shallow bowls, spoon dollops of creamy ricotta over top, and finish with grated parmesan cheese.
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