Baked Pasta alla Norma

Name: Baked Pasta alla Norma
Yield: 4 servings
Ingredients: 1 1 medium globe eggplant, peeled, cut into 1/2" pieces; 1 2 pints cherry tomatoes; 1 8 garlic cloves, smashed; 1 1/4 cup extra-virgin olive oil, plus more for skillet; 1 1/2 tsp. crushed red pepper flakes, plus more for sprinkling; 1 Kosher salt; 1 2 large eggs; 1 2 Tbsp. tomato paste; 1 4 oz. finely grated Parmesan, divided; 1 1 lb. spaghetti; 1 2 Tbsp. drained capers; 1 1/2 cup torn basil; 1 plus a few whole leaves

From the kitchen of Carly

Roasted eggplant and burst cherry tomatoes meet spaghetti in a cast-iron skillet, bound together with eggs and Parmesan, then finished in the oven. It's Sicilian comfort that comes together in one pan, crispy edges and all.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium globe eggplant, peeled, cut into 1/2" pieces
12 pints cherry tomatoes
18 garlic cloves, smashed
11/4 cup extra-virgin olive oil, plus more for skillet
11/2 tsp. crushed red pepper flakes, plus more for sprinkling
1Kosher salt
12 large eggs
12 Tbsp. tomato paste
14 oz. finely grated Parmesan, divided
11 lb. spaghetti
12 Tbsp. drained capers
11/2 cup torn basil
1plus a few whole leaves

Instructions

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.