Salsa Alla Norma

Watch Video

Servings:

6 to 8 Servings

Quantity

Ingredients

1 tablespoon

Unsalted butter

2 tablespoons

Olive oil

1/2 cup

Brown onion, finely chopped

1 clove

Garlic, finely chopped

1/2 pound

Eggplant, medium dice (1/2-inch cubes)

1/4 cup

White wine

1/2 teaspoon

Fresh thyme

3, 14.28 ounce cans

Carmelina 'e...San Marzano® Italian Chopped Tomatoes in Puree

1 1/2 ounce

Goat cheese

2 ounces

Parmesan cheese, finely grated

2 tablespoons

Heavy cream

To taste

Kosher salt

To taste

Black pepper

1/4 cup (garnish)

Pine nuts

1 tablespoon

Fresh basil, chopped

1 pound (dry)

Spaghetti (or favorite pasta), cooked al dente

In a large saucepan over low heat, melt butter and olive oil. Add onions and garlic, and sauté. Cook for two minutes until the onions and garlic are soft and translucent; about 5 minutes. Add the eggplant and continue to sauté, stirring frequently. Continue cooking until the eggplant is soft and golden; about 7 minutes. Deglaze the pan with white wine, and let it evaporate; continue to stir. Add in fresh thyme and Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree. Bring sauce to a boil over medium heat, and reduce to a simmer. Carefully stir in goat cheese, Parmesan, and cream. Season sauce with salt and pepper to taste. Stir sauce to combine, and let it simmer for 20 more minutes. Do not let sauce boil. Check seasonings and remove from heat. Spoon sauce over favorite pasta and garnish with fresh basil and toasted pine nuts. Mangia bene!