Pasta alla Norma
A traditional Sicilian pasta dish featuring tender eggplant, rich tomato sauce, fresh basil, and savory ricotta salata cheese for a flavorful vegetarian meal.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Fry & Simmer
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 400 g pasta (rigatoni, penne, or spaghetti)
- 2 medium eggplants (about 600 g), cubed
- 4 tbsp olive oil, divided
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 800 g canned crushed tomatoes
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
- Fresh basil leaves, torn
- 100 g ricotta salata, grated or crumbled
Instructions
- Salt the eggplant cubes and let them sit in a colander for 20 minutes. Rinse and pat dry.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden and soft. Set aside on paper towels to drain.
- In another pan, heat 2 tbsp olive oil. Sauté onion until soft, then add garlic and red pepper flakes. Cook 1 more minute.
- Add crushed tomatoes, season with salt and pepper, and simmer for 15–20 minutes until slightly thickened.
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Add fried eggplant to the tomato sauce and mix gently. Add pasta and reserved water if needed. Toss to coat.
- Stir in fresh basil and serve topped with ricotta salata.
Notes
- Salting eggplant removes bitterness and reduces oil absorption.
- Ricotta salata gives the dish a signature salty tang. Substitute with Parmesan if needed.
- Prepare the sauce in advance for enhanced flavor.
- Finish with a drizzle of olive oil and fresh basil for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
Find it online: https://ukfinda.com/pasta-alla-norma/