Updated: Nov 11, 2021
Name: Pasta Alla Norman Serving:4 Prep Time: 10 mins Cooking Time: 15 mins
· White onion
· Salt (as desired)
· Chopped Garlic
· 1/4 stick of butter
· White wine (dry)
· Pasta of your choice
· Olive Oil
· Marinara Sauce
Phase one: Dice up your eggplant into bite sized pieces. Sauté the eggplant in a fat of your choice (lamb tallow, butter, etc). Blacken the eggplant, adding in a little bit of salt at a time. Cook until the edges of your eggplant are golden and crispy, be careful not to overcook. Remove the eggplant from the pan and set aside.
Phase two: Boil a pot of water and cook your pasta (you can use any pasta for this, spaghetti works well), make sure to reserve a cup of starchy pasta water. Cook the pasta until al dente.
Phase three: In another pan, sauté chopped onion in olive oil until translucent. Deglaze the pan with some (preferably dry) white wine. Cool down the sauce with some cold butter, and add in as much garlic as you desire. Cook the sauce off on low until you get a thick consistency.
Phase three: Once the sauce thickens, add in marinara sauce (you can use store bought). Combine the sauce with your pasta, add in some of the reserved pasta water, and allow the pasta to finish cooking in the sauce. Once the sauce is to the thickness of your liking, add back in the cooked eggplant from earlier and combine.
Plating: Add parmesan cheese, basil, bacon (optional), and some extra eggplant on top and serve!
Wine Pairing: A red wine like Zinfandel