Pasta alla Norma with Gluten-Free Basil Garlic Penne

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 1 Hour
Total Time:  1 Hour, 10 Minutes


8-9 oz. Pappardelle's Gluten-Free Basil Garlic Penne
16 oz. marinara sauce *
2 medium eggplants (about 1 lb. each)
1/4 cup + 1 tsp. extra-virgin olive oil, divided
1/4 tsp. salt, plus more to taste
1/2 cup fresh basil, chopped, plus more for garnish
1/2 tsp. crushed red pepper flakes, plus more to taste
1/2 tsp. dried oregano
Freshly ground black pepper, to taste
3/4 cup Parmesan cheese, plus more garnish

* Or use 1-1/2 Pappardelle's (11-oz.) Roasted Tomato Marinara Sauce


  1. Preheat oven to 425º F and line 2 baking sheets with parchment paper. 
  2. Use a vegetable peeler to shave off long, alternating strips of eggplant peel, leaving the eggplant striped. Slice into 1/2" rounds, discarding ends.
  3. Place eggplant rounds on prepared baking sheet and brush both sides with 1/4 cup olive oil. Sprinkle eggplant with salt & pepper on both sides and roast until deeply golden, about 35-45 minutes, flipping halfway through. Remove from oven.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water, and return pasta to pot.
  5. While pasta is cooking, heat marinara sauce in a small pot over low heat, stirring occasionally.
  6. When eggplant is done, gently stir eggplant into the marinara sauce and add remaining 1 tsp. olive oil, basil, red pepper flakes, and oregano. Add pasta to the sauce with 2 Tbsp. of reserved pasta water, 1 Tbsp. at a time. Gently stir to combine. Add Parmesan and season with salt & pepper.
  7. Divide pasta into serving dishes and garnish with Parmesan fresh basil and a drizzle of olive oil. Serve and enjoy!