Pasta alla Norma
Pasta alla Norma (2563876877).jpg by File Upload Bot (Magnus Manske) · CC BY 2.0
Pasta alla Norma is a classic Sicilian dish bursting with vibrant flavors, featuring al dente pasta tossed with rich tomato sauce, tender eggplant, and a savory sprinkle of ricotta salata. It’s a hearty, vegetarian-friendly meal that beautifully showcases the bold tastes of Italian cuisine.
Ingredients
- 12 oz (340 g) penne or spaghetti pasta
- 2 large eggplants, sliced into rounds
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- 1/4 cup chopped fresh basil
- 1/2 cup grated ricotta salata
- 2 tbsp olive oil (for frying eggplant)
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Salt the eggplant slices and let them sit for 30 minutes to remove excess moisture; then rinse and pat dry.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices and fry until golden brown on both sides, about 4-5 minutes per side. Remove and drain on paper towels.
- 3
In a large pot, bring water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
- 4
In a separate large saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes; cook until fragrant, about 1 minute.
- 5
Add the crushed tomatoes, salt, and black pepper to the pan. Simmer the sauce for 15-20 minutes, stirring occasionally.
- 6
Gently fold the fried eggplant into the tomato sauce and cook for another 5 minutes to allow flavors to meld.
- 7
Toss the cooked pasta with the eggplant and sauce mixture until well coated.
- 8
Stir in chopped basil and serve topped with grated ricotta salata and chopped parsley.