By roasting eggplant in Pickle Creek Blood Orange Thyme Olive Oil, this recipe puts a surprising and delicious twist on this classic pasta dish!
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Pasta Alla Norma
Ingredients
- 2 medium eggplant
- 1/4 c + 2 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 8 oz rigatoni
- 2 cloves garlic, minced
- 1/2 - 1 tsp crushed red pepper flakes (or dash Prairie Fire)
- 2 c marinara sauce
- 1 c packed basil leaves, sliced fine
- 1/2 c grated Parmesan
- Salt & black pepper
Ingredients
- 2 medium eggplant
- 1/4 c + 2 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 8 oz rigatoni
- 2 cloves garlic, minced
- 1/2 - 1 tsp crushed red pepper flakes (or dash Prairie Fire)
- 2 c marinara sauce
- 1 c packed basil leaves, sliced fine
- 1/2 c grated Parmesan
- Salt & black pepper
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Instructions
Preheat oven to 450 F. Chop the eggplant into 1-in cubes and divide between 2 lined baking sheets. Drizzle ¼ c Blood Orange Thyme Olive Oil over the eggplant and season with salt & black pepper. Toss to combine, drizzle in more olive oil if eggplant seems dry, and spread evenly across the baking sheets.
Roast 25-30 min, stirring halfway through, until eggplant is tender and golden. Remove from the oven and set aside. While eggplant roasts, cook the pasta to al dente. Reserve ~1 c of the cooking water, drain the pasta, and set aside.
When eggplant is almost done roasting, heat 2 Tbsp Blood Orange Thyme Olive Oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes (or dash Prairie Fire). Cook 2-3 min, stirring often, until garlic is fragrant.
Add the marinara sauce. Reduce heat to low and add the drained pasta, roasted eggplant, basil, and Parmesan cheese. Combine well. Ladle in some of the reserved pasta water if the sauce is too thick. Simmer 1-2 min, then serve. Enjoy!
