Pasta alla Norma

Ingredients:

• 12 oz (340g) pasta (such as rigatoni or penne)

• 2 medium eggplants, cut into ½-inch cubes

• 4 tbsp olive oil (divided)

• 3 cloves garlic, minced

• 1 can (14 oz or 400g) crushed tomatoes

• 1 tsp dried oregano

• Salt and pepper to taste

• Fresh basil leaves, for garnish

• ½ cup ricotta cheese (optional)

• Grated Parmesan cheese, for serving

Instructions:

Prepare the Eggplant:

Read more