Description
Pasta alla Norma is a classic Sicilian pasta dish featuring roasted eggplant, a flavorful marinara sauce, fresh basil, and a generous topping of ricotta salata or Parmesan cheese. This recipe combines tender, golden roasted eggplant with perfectly cooked rigatoni or spaghetti, tossed in a herbed tomato sauce spiced with red pepper flakes and oregano. It’s an elegant yet simple meal perfect for a comforting dinner that highlights Mediterranean flavors.
Ingredients
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant and Seasoning
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, plus more to taste
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
Pasta and Garnish
- 8 ounces rigatoni, ziti, or spaghetti
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare the Marinara Sauce: If making your own marinara sauce, cook it according to its recipe instructions, keeping it warm on very low heat once finished. If using store-bought marinara, gently warm it over medium-low heat while you prepare the rest of the dish.
- Preheat the Oven: Heat your oven to 425 degrees Fahrenheit and position racks in the upper and lower thirds. Line two large, rimmed baking sheets with parchment paper for easier cleanup.
- Prepare the Eggplants: Use a vegetable peeler to shave long alternating strips of eggplant peel to create a striped 'zebra' effect. Then slice the eggplants into ½-inch thick rounds, discarding the very ends.
- Roast the Eggplant: Arrange the eggplant slices on the parchment-lined baking sheets. Brush both sides of each slice with olive oil, season with salt and freshly ground black pepper. Roast in the oven for 35 to 45 minutes until golden and tender, flipping the slices halfway through cooking at about 20 minutes. Set aside once done.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente following the package directions. Reserve about ½ cup of the pasta cooking water before draining, then return the pasta to the pot.
- Combine Eggplant and Sauce: Stir the roasted eggplant gently into the warm marinara sauce. Add the remaining teaspoon of olive oil, chopped fresh basil, optional red pepper flakes (according to your spice preference), and crushed dried oregano.
- Toss Pasta with Sauce: Add the drained pasta to the sauce and stir gently to combine, incorporating a couple tablespoons of reserved pasta water to loosen the sauce as needed. Stir in about two-thirds of the grated cheese, reserving the rest for topping. Season with additional salt and pepper to taste, adding more pasta water if you want a looser consistency.
- Serve and Garnish: Divide the pasta among four bowls. Sprinkle the remaining cheese on top, add extra fresh basil leaves, and drizzle lightly with olive oil for richness. Serve immediately. Leftovers can be stored covered in the refrigerator for 4 to 5 days.
Notes
- Use firm and fresh eggplants for the best roasting results and to avoid bitterness.
- Ricotta salata cheese provides a distinctive salty texture but Parmesan can be substituted if unavailable.
- If you prefer a spicier dish, increase the red pepper flakes to your taste.
- Reserve pasta water to adjust sauce consistency; it helps the sauce cling beautifully to the pasta.
- Roasting eggplant intensifies its flavor and reduces moisture for a more robust taste.
- If making the marinara from scratch, consider making it a day ahead to deepen the flavors.
