Baked Pasta alla Norma

Ingredients

• •1 medium globe eggplant
• •2 pints cherry tomatoes
• •8 cloves garlic
• •¼ cup extra-virgin olive oil
• •½ tsp crushed red pepper flakes
• •1 to taste Kosher salt
• •2 large eggs
• •2 Tbsp tomato paste
• •4 oz Parmesan
• •1 lb spaghetti
• •2 Tbsp capers
• •½ cup basil
• •1 handful basil leaves

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25-35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.

   35 min

2. 2.

   Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

   5 min

3. 3.

   Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

   12 min

4. 4.

   Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.

   5 min

5. 5.

   Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

   3 min

6. 6.

   Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.

   45 min