Pasta alla Norma
Pasta alla Norma. A tomato base eggplant sauce topped with fresh Burrata and basil. Every bite is super saucy, a little spicy, & perfectly creamy from the Burrata. It’s the usual sunday pasta but this week it’s with the scaries. So it calls for an extra decadent sauce !!
Today was a BEAUTIFUL Sunday. And I seriously mean beautiful. Where was this weather last Sunday when it was the holiday weekend, am I right?! But anyway, I still enjoyed the amazing weather even though the scaries are definitely lingering.
It was another amazing beach day. The skies completely blue. The perfect light breeze. And my brother and I were determined not to let Monday ruin our Sunday, so we walked down to the beach bar for some fun cocktails and listened to the live music. I got a frozen rum runner and a margarita. Weird combination…I know, but both were SO good in their own ways.
When I got home this was the pasta of choice. While today was fun, the scaries are definitely hanging around tonight. So a saucy, spicy, eggplant loaded pasta was necessary. Pasta alla Norma is one of our favorites. It’s simple, yet decadent all at once. And as you know, I am a veggie lover, and I LOVE eggplant. So happy Sunday guys !! Hope everyone has a good week !!
Ingredients
1 large or 2 medium eggplants; cut into chunks
1/2 cup olive oil; divided
1/3 cup white wine
2 minced garlic cloves
salt and pepper
red pepper flakes
2 (26 ounce) boxes Pomi chopped tomatoes
8 ounces burrata
1/2 cup fresh basil
1 pound pasta
Directions
In a large skillet, heat 1/4 cup olive oil and add the eggplant. Sprinkle with salt and pepper. Sauté till starting to brown for about 10 minutes. Add the wine to deglaze the pan. Cook another 3 minutes and set aside.
In a stock pot add the remaining olive oil, garlic, and red pepper flakes. When the garlic sizzles, add the chopped tomatoes and eggplant. Heat until bubbling. Reduce heat and simmer for 20 minutes. Taste to adjust seasonings with salt, pepper, and red pepper flakes.
Meanwhile cook pasta. Drain, reserving 1 cup pasta water. Add the pasta to the eggplant sauce, and toss to combine. Add additional pasta water as needed. Serve topped with Burrata and fresh basil.
