Description
Pasta alla Norma is a classic Sicilian dish that features tender roasted eggplant combined with a rich tomato sauce, fresh basil, and savory ricotta salata or parmesan cheese. This comforting pasta recipe is simple yet bursting with bold Mediterranean flavors and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound pasta (short rigatoni, paccheri, or other tube shape pasta)
Eggplant and Seasoning
- 1 1/2 pounds eggplant (about 2 medium, diced into 1/2-inch cubes)
- 1/4 cup extra virgin olive oil (plus 1 tablespoon)
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes (divided)
- 1/4 teaspoon ground black pepper
Sauce
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
Final Touches
- 1/2 cup grated ricotta salata or parmesan cheese
- 1/2 cup fresh basil (roughly chopped)
Instructions
- Preheat the oven: Preheat your oven to 425 degrees F to prepare for roasting the eggplant.
- Roast the eggplant: On a rimmed baking sheet, combine diced eggplant with 1/4 cup olive oil, half the oregano, salt, red pepper flakes, and black pepper. Toss everything together to coat well. Spread it out and bake for 20 minutes until tender and lightly caramelized.
- Cook the pasta: While the eggplant roasts, cook the pasta according to package directions until al dente. Drain and set aside, reserving some pasta water if desired.
- Sauté onion: In a skillet over medium-high heat, heat 1 tablespoon olive oil. Add diced onion and sauté for about 5 minutes until softened and translucent.
- Add garlic and spices: Stir in minced garlic, the remaining oregano, salt, black pepper, red pepper flakes, and tomato paste. Cook for 1 minute while stirring continuously to release the flavors.
- Make the tomato sauce: Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally until it thickens to a jam-like consistency.
- Combine eggplant and sauce: Add the roasted eggplant to the tomato sauce and mix to incorporate all the flavors evenly.
- Mix pasta and sauce: Add the cooked pasta to the skillet with the sauce and eggplant. Stir gently to combine everything thoroughly and heat through.
- Garnish and serve: Serve the pasta topped with grated ricotta salata or parmesan and sprinkle fresh chopped basil on top. Enjoy immediately for the best flavor and texture.
Notes
- For a vegetarian version, ensure the cheese used is free from animal rennet.
- Ricotta salata can be substituted with parmesan if unavailable.
- Adjust red pepper flakes to your preferred level of spiciness.
- Reserve some pasta cooking water to loosen the sauce if needed.
- Eggplant can be salted and drained before roasting to reduce bitterness, although this step is optional.
