Pasta alla Norma
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cut eggplant into 1 inch/ 2,5 cm cubes
combine with olive oil, salt, pepper and Italian seasoning
place in a single layer, bake 30 minutes at 450°F/ 240°C
meanwhile, get your prep done: thinly chop the shallot
mince the garlic
grate the Pecorino
boil rigatoni al dente in salted water
heat oil over medium low, add shallot and garlic, sauté for 3 minutes
stir in salt, pepper and Italian seasoning
add canned cherry tomatoes and puréed tomatoes, simmer for 10 minutes
scoop up1/2 cup cooking water, drain the rigatoni
stir in Pecorino
add roasted eggplant
toss with basil leaves and rigatoni
add a splash of cooking water
GO TO RECIPE
top with chili flakes and black pepper
GO TO RECIPE