Pasta Alla Norma With Crispy Eggplant

How to Make Pasta Alla Norma With Crispy Eggplant

Total time: 50 min · Yields 4 servings

1. 1

   Fry the Eggplant

   Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant cubes in batches until golden brown and tender, about 5 to 7 minutes per batch. Drain on paper towels and set aside.

2. 2

   Infuse the Oil

   In a separate wide saucepan, heat extra virgin olive oil over medium heat. Add sliced garlic and chili flakes, cooking for 2 minutes until the garlic is fragrant and translucent but not browned.

3. 3

   Simmer the Sauce

   Add the crushed tomatoes, oregano, and a pinch of salt. Simmer gently for 15 to 20 minutes until the sauce thickens and the oil begins to separate at the edges.

4. 4

   Boil the Pasta

   Bring a large pot of salted water to a boil. Cook the pasta until just al dente, usually 1 to 2 minutes less than the package directions.

5. 5

   Combine and Finish

   Reserve 1/2 cup of pasta water, then drain the pasta. Add the pasta, fried eggplant cubes, and half the fresh basil to the tomato sauce. Toss well, adding reserved water if the sauce needs loosening.