BAKED PASTA ALLA NORMA
Steps:
- 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.
- Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
- 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.
- 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.
- 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.
- Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.
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Mubeen Amir
[email protected]This dish is a delicious and easy-to-make weeknight meal. I highly recommend it!
arron humphrey
[email protected]I don't recommend this recipe. It was a waste of time and money.
Ijaz Kan
[email protected]The instructions were a bit confusing. I would recommend rewriting them to make them more clear.
Lonjey Condes
[email protected]I found this dish to be bland. I would recommend adding more spices or herbs.
Maryam Halai
[email protected]This dish is a bit too rich for my taste. I would recommend using less cheese or cream.
Rais Rbas
[email protected]I've made this dish several times and it's always a hit. It's a great recipe to have in your back pocket.
James Phillips
[email protected]This dish is a great way to get your kids to eat vegetables. My kids love the pasta and the sauce.
JOHURA SULTANA RIM
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Sybnujjj Guyhh
[email protected]This is my go-to pasta dish when I'm entertaining guests. It's always a crowd-pleaser.
b-bonnie the bun bun
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it!
Anth 302
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The final product is a delicious and impressive meal.
Suhan Hasan
[email protected]I'm not a big fan of eggplant, but I loved it in this dish. The eggplant was cooked perfectly and it had a great flavor.
Marti Aldeco
[email protected]This dish is a great way to use up leftover pasta. I always have some leftover penne or spaghetti in my pantry, and this is a great way to use it up.
Fatima Tanoli
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes, the bitterness of the eggplant, and the saltiness of the cheese all come together perfectly.
Sarah Loving
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always a hit with my family and friends.
philip bhujel
[email protected]I followed the recipe exactly and it turned out perfectly. The pasta was cooked al dente and the sauce was rich and creamy.
Okeke Ebuka
[email protected]This dish is a great way to celebrate summer produce! The flavors of the fresh tomatoes and eggplant are so vibrant and flavorful.