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Italian

Pasta alla Norma

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.

Prep time: 40 minCook time: 30 minTotal time: 70 minCalories: 520 kcal

Pasta alla Norma (2563876877).jpg by File Upload Bot (Magnus Manske) is licensed under CC BY 2.0

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.