Proven way to grow 4 Pasta alla Norma (Eggplant)
This delightful Pasta alla Norma recipe combines fried eggplant with a simple yet rich tomato sauce, tossed with al dente pasta and finished with a sprinkle of salty ricotta salata. It's a comforting, satisfying, and authentic Sicilian dish perfect for a weeknight meal or special occasion.
Equipment
- large skillet
- large pot
Ingredients
Pasta
- 300 g pasta such as rigatoni, penne, or spaghetti
Eggplant
- 2 eggplant medium-sized, about 600g total
- 1.5 tsp salt
- 0.5 cup olive oil for frying
Tomato Sauce
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 800 g crushed tomatoes canned
- 0.25 cup fresh basil leaves roughly torn
- 0.5 tsp sugar optional, to balance acidity
- 0.5 tsp salt
- 0.25 tsp black pepper
For Serving
- 0.5 cup ricotta salata grated
- fresh basil leaves for garnish
Instructions
Prepare the Eggplant
- Slice eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them rest for 30 minutes to draw out moisture; then pat dry.
- Heat olive oil in a large skillet and fry eggplant slices in batches until golden brown and tender on both sides; transfer them to a paper towel-lined plate.
Make the Tomato Sauce
- Sauté minced garlic in olive oil until fragrant, then add crushed tomatoes, basil, sugar, salt, and pepper; simmer for 20 minutes.
- Stir in the fried eggplant slices and cook for another 5-10 minutes.
Cook the Pasta
- Cook your chosen pasta according to package directions until al dente, reserving about 1 cup of the pasta water.
- Drain the pasta and add it directly to the skillet with the tomato and eggplant sauce, tossing to combine; add reserved pasta water as needed.
Serve
- Serve the pasta immediately, garnished with generous amounts of grated ricotta salata and fresh basil leaves.
Notes
For an extra depth of flavor, roast the eggplant instead of frying. If ricotta salata is unavailable, grated Parmesan cheese can be used as a substitute, though the flavor profile will be slightly different.