Baked Pasta alla Norma
A delicious Sicilian-inspired baked pasta dish featuring roasted eggplant, cherry tomatoes, and Parmesan cheese. This hearty casserole combines the classic flavors of pasta alla Norma with a golden-brown cheesy crust.
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.
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.
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
5 min
- 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.
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.
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.
Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.
45 min