Salsa Alla Norma

Salsa Alla Norma

Salsa Alla Norma



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!