Description
Pasta alla Norma is a classic Sicilian dish featuring al dente pasta combined with roasted eggplant, a rich tomato sauce infused with garlic and fresh basil, and topped with savory Ricotta Salata cheese. This comforting recipe highlights the vibrant flavors and textures of Southern Italy, balanced with a hint of freshness from basil and a hint of saltiness from the cheese.
Ingredients
Pasta and Vegetables
- 8 oz Pasta (traditionally rigatoni, penne, or spaghetti)
- 1 medium-large Eggplant
- Extra virgin Olive oil (about 5-6 tablespoons total)
- Salt, to taste
- Pepper, to taste
- 3-4 Garlic cloves, crushed
Tomato Sauce
- 2 Cans peeled tomatoes (approximately 14 oz each)
- Fresh basil leaves (a handful, plus extra for garnish)
Cheese
- Ricotta Salata (about 3-4 oz, divided for mixing and garnish)
Instructions
- Prepare the Eggplants: Preheat your oven to 420°F (210°C). Cut the eggplant into bite-sized pieces. Place them in a bowl, drizzle with about 2 tablespoons of olive oil, season generously with salt and black pepper, and toss until evenly coated.
- Bake the Eggplants: Spread the coated eggplant pieces on a baking tray lined with parchment paper. Roast in the oven for 25-30 minutes, or until they turn golden and tender, stirring once halfway through for even cooking.
- Make the Tomato Sauce: In a large skillet, heat 3 to 4 tablespoons of olive oil over low to medium heat. Add the crushed garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Add the peeled canned tomatoes—crushed by hand or with a potato masher directly in the pan—season with salt and pepper, and let simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens. Stir in a few fresh basil leaves towards the end.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following the package instructions. Before draining, reserve half a cup of pasta cooking water.
- Combine Ingredients: Add the roasted eggplants to the tomato sauce in the skillet and gently stir to coat them well. Add the cooked pasta to the skillet along with a splash of reserved pasta water if needed to loosen the sauce. Mix in about two-thirds of the Ricotta Salata cheese and toss everything over low heat until the pasta is nicely coated and heated through.
- Serve: Divide the pasta into serving bowls. Sprinkle the remaining Ricotta Salata on top and garnish with fresh basil leaves for a fragrant finish.
Notes
- The choice of pasta can be rigatoni, penne, or spaghetti based on your preference.
- Ricotta Salata is a salted, pressed ricotta cheese that adds a perfect salty bite; if unavailable, a salted feta or Parmesan can be a substitute.
- Roasting the eggplant instead of frying reduces oil usage and gives a lovely caramelized flavor.
- Reserve some pasta water to adjust the sauce consistency if it thickens too much.
- Use fresh basil at the end to preserve its aroma and bright color.
