PASTA ALLA NORMA
Flower Chef Style. simple, rustic, deeply satisfying
Servings 4
Ingredients
- 1 large eggplant, cut into cubes
- Extra-virgin olive oil (be generous_eggplant loves it)
- 3 cloves garlic, thinly sliced
- 1 (400 g / 14 oz) San Marzano or Corbara tomatoes, crushed by hand
- Fresh basil, a big handful
- Sea salt and freshly ground black pepper
- Red chili flakes (to taste)
- 350-400 gram Flower Chef pasta
- Optional: vegan ricotta, nut-based “ricotta salata,” or toasted breadcrumbs for crunch
Instructions
- Toss the eggplant cubes with salt and let them rest for 20–30 minutes. Pat dry. This step is everything—it draws out bitterness and ensures the eggplant cooks up tender and silky, not soggy.
- Cook the eggplant until golden. You can pan-fry in olive oil for deeper flavor, or roast at 425°F / 220°C until caramelized for easier cleanup. Both are right. Choose your mood.
- In a large skillet, warm olive oil over medium heat. Add the garlic and cook just until fragrant. Add the tomatoes, season with salt, pepper, and chili flakes, and let the sauce simmer gently for 10–15 minutes until slightly reduced
- Fold the eggplant into the sauce and let everything mingle for about 5 minutes.
- Meanwhile, cook the pasta in well-salted water until al dente. Reserve a splash of the cooking water.
- Add the pasta directly to the sauce, loosening with a bit of pasta water if needed. Tear the basil with your hands and fold it in at the end.
- Finish with vegan ricotta, nut-based “ricotta salata,” or toasted breadcrumbs. Add more basil if you like. Serve immediately.
Notes
This dish is all about contrast: silky eggplant, bright tomato, and a little heat. Keep it simple, use good olive oil, and let the ingredients do the talking—Norma would approve.
Buon appetito. Always room for one more at the table.
Buon appetito. Always room for one more at the table.