Pasta Alla Norma With Sweet Pink Sauce And Fresh Mozzarella

Ingredients

Ingredients

• 1 large eggplant
• 2 tbsp olive oil
• 400 g pasta
• 1 medium onion
• 2 cloves garlic
• 1 can (400g) crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• to taste salt
• to taste black pepper
• 250 g fresh mozzarella
• to garnish fresh basil
• optional grated parmesan cheese

Instructions

1. Roast 1 large eggplant, cubed, in an oven at 400°F (200°C) for 25 minutes, drizzling with olive oil and seasoning with salt.
2. Cook 400g of pasta in a large pot of salted boiling water until al dente, following package instructions.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat, then sauté 1 diced onion and 2 minced garlic cloves until translucent.
4. Add 1 can (400g) of crushed tomatoes and stir, cooking for about 5 minutes until slightly thickened.
5. Pour in 1/2 cup (120ml) of heavy cream and 1 tablespoon of balsamic vinegar, stirring to combine.
6. Add in 1 teaspoon of sugar to balance the acidity and season with salt and pepper to taste.
7. Mix in the roasted eggplant and cook for an additional 5 minutes.
8. Drain the cooked pasta and reserve 1/2 cup of pasta water.
9. Combine the pasta with the sweet pink sauce, adding reserved pasta water gradually until desired consistency is achieved.
10. Tear 250g of fresh mozzarella into pieces and gently fold into the pasta until slightly melted.
11. Garnish with fresh basil leaves and additional grated Parmesan cheese if desired.
12. Serve immediately and enjoy the rich flavors with a side of crusty bread.