Pasta alla Norma with Eggplant and Saturday Sauce

Pasta alla Norma with Eggplant and Saturday Sauce

Servings

4

This Pasta alla Norma is a delightful twist on the Sicilian classic, featuring roasted eggplant and a rich, mild Saturday Sauce. The cascatelli pasta shape perfectly captures the sauce and eggplant, making every bite a flavorful experience.

Ingredients

  • 16 oz. mild Saturday Sauce

  • 1 box (about 1 lb) cascatelli

  • 1 medium eggplant, diced into ¾-inch cubes

  • 3–4 tbsp olive oil, divided

  • Ricotta salata, for shaving (optional)

  • Kosher salt

Directions

  1. Heat oven to 425°F. Toss the diced eggplant with 2–3 tbsp olive oil and a good pinch of salt on a sheet pan. Roast 25–30 minutes, tossing once halfway, until deeply golden and creamy inside.

  2. Bring a large pot of well-salted water to a boil and cook the cascatelli to al dente per the box. Reserve ½ cup pasta water before draining.

  3. While the pasta cooks, warm the Saturday Sauce in a large, deep skillet over medium-low heat. Fold in the roasted eggplant and let it simmer gently a few minutes so the eggplant soaks up the sauce.

  4. Add the drained pasta to the skillet and toss, splashing in pasta water a little at a time until the sauce clings to every ruffle.

  5. Plate and shave generous curls of ricotta salata (or parm) over each bowl. Serve with a simple arugula salad with toasted pine nuts and shaved parm, dressed with olive oil, freshly squeezed lemon, salt and pepper.
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