Victor made fresh tagliatelle the other night – and decided on an eggplant-forward sauce. Kind of a take on a Pasta Alla Norma – but recreated as a Pasta Alla Victor!
Still reaping the garden bounty – it’s going to be gone way too soon, so get it while it’s here!
Pasta Alla Victor
- 1 14 oz can TJ Marzano tomatoes
- 1 pound epplant
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 1 teaspoon dried oregano
- a hefty pinch of red pepper flakes
- 2 tablespoons tomato paste
- olive oil
- Parmigiano Reggiano
- Fresh basil
Slice eggplant into cubes, drizzle with olive oil, place on sheet pan, and bake at 425°F for about 20 minutes, or until crisp at the edges but not mushy.
In skillet, lightly sauté shallot, garlic, and red pepper flakes. Add tomato paste and cook to remove the raw tomato flavor. Stir in the can of tomatoes that have been crushed by hand – with all their juices.
Add the eggplant and simmer until hot.
Mix in the al dente pasta with a handful of parmigiano., adding a bit of the cooking water, if needed.
Top with more cheese and fresh basil.
Fresh Tagliatelle
- 400 g 00 Flour
- 4 large eggs
- 2 tsp olive oil
- 1 tsp water, if necessary
Use a processor to mix all ingredients. Form into a ball and let rest at least 30 minutes. Using a pasta roller or by hand on a lightly floured board, roll to desired thickness. Cut into wide noodles and cook in boiling salted water about 3-4 minutes. Finish in the pan with the sauce.
It was the perfect dinner – and we both ate more than we should have, but it was just too good to stop.
Everyone should have a problem like this…
