Pasta alla Norma (Eggplant pasta) | Recipe Cart | Recipe Cart

Ingredients

• 800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
• 2 tbsp extra virgin olive oil
• 1/2 tsp each salt and pepper
• 2 garlic cloves (, finely minced)
• 1/2 small onion (, very finely chopped (or 2 eschallots))
• 1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
• 700g / 24 oz tomato passata ((aka tomato puree, Note 2))
• 1/4 cup water
• 1 tsp dried Italian herbs (or oregano)
• 1/2 tsp red pepper flakes (, optional (for a hint of heat))
• 300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
• 1/2 cup basil leaves (, roughly chopped (Note 3))
• Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))