Pasta Alla Norma
Ingredients
- 3japanese eggplants
sliced into 1/3 inch half moons
- 1 ½ tspkosher salt
divided
- ¼ colive oil plus 2 tablespoons
divided
- 3garlic cloves
smashed and peeled
- ½ tspred pepper flakes
- 128-ounce can chopped san marzano tomatoes
or 2.2 lb jar whole san marzano tomatoes
- ½ tspdried oregano
- 1 lbshort tube pasta
such as elicoidali, rigatoni rigate, or ziti rigati
- 1 cfreshly grated parmigiano reggiano cheese
- ½ ctorn basil leaves
from 2 stems
- 1 ccoarsely grated ricotta salata
Directions
- 1
Preheat the oven to 450 degrees F.
- 2
Place the eggplant in a colander and season with 1 teaspoon salt. Allow the eggplant to sit for 15 minutes. Spread the eggplant on a clean kitchen towel and ring out any excess moisture. Spread the dry eggplant on a rimmed baking sheet. Toss with 1/4 cup olive oil and roast, stirring halfway through, until the eggplant is tender and browning in spots, about 20 to 30 minutes. Set aside.
- 3
Heat a large skillet over medium heat. To the hot pan add the remaining 2 tablespoons of olive oil. Add the garlic and cook until fragrant, about 1 minute. Add the red pepper flakes followed by the tomatoes, remaining 1/2 teaspoon salt and the oregano. Stir to combine. Bring to a simmer and cook, stirring often, until slightly reduced, about 15 minutes.
- 4
Bring a large pot of water to a boil. Season the boiling water generously with salt and add the pasta. Cook the pasta for 1 minute less than package directions about 11 minutes. Using a pasta spider or strainer, scoop the pasta directly from the water into the tomato sauce. Add 1/2 cup of pasta water to the pan. Sprinkle the parmesan cheese directly on the bare pasta. Toss well to coat. Simmer the pasta in the sauce over medium heat until al dente adding another 1/4 cup of pasta water if needed. This will take another 2 to 3 minutes. Toss in the roasted eggplant and the basil. Serve sprinkled with grated ricotta salata and a drizzle of olive oil if desired.
- 5
*Cook's Note: If using the 2.2 lb jar of San Marzano tomatoes, break them up by hand in a bowl before cooking, or add them straight to the pan and use scissors to cut them up. Add 1/4 teaspoon extra salt to the recipe, if using, and taste to adjust seasoning if necessary.
Pasta Alla Norma
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About this Recipe
Craving a taste of authentic Italy right in your own kitchen? This Pasta Alla Norma recipe brings the sun-drenched flavors of Sicily to your table, proving why this classic vegetarian dish remains a beloved staple.
What makes this Pasta Alla Norma truly special is its harmonious blend of simple, high-quality ingredients, creating a dish that's both comforting and elegant. The tender, fried Japanese eggplant combined with rich San Marzano tomato sauce and the dual punch of Parmigiano Reggiano and ricotta salata delivers a depth of flavor that's hard to beat. It's a testament to the power of fresh vegetables and traditional Sicilian techniques.
Prepare for a culinary journey to Sicily with every forkful. You'll experience the delightful contrast of creamy, yielding eggplant against a vibrant, slightly spicy tomato sauce infused with garlic and oregano. The short tube pasta, like elicoidali, rigatoni rigate, or ziti rigati, expertly catches every drop of that incredible sauce, while fresh basil brightens the entire experience. Topped with two distinct Italian cheeses, this main course pasta is rich, satisfying, and deeply flavorful without being heavy, perfect for a cozy weeknight or a relaxed weekend dinner.
While the classic combination is perfect, you can easily adapt this dish. If Japanese eggplants aren't available, standard globe eggplant works well, just be sure to salt and drain it thoroughly to remove excess moisture. Experiment with other short, hearty pasta shapes like casarecce or penne if you can't find elicoidali. For a different cheesy note, some cooks might add a dollop of fresh ricotta cheese at the end, though ricotta salata provides a unique salty, firm texture.
This hearty and flavorful main course pasta is wonderful served on its own, perhaps with a simple green salad and crusty bread to sop up any leftover sauce. It's perfect for a family meal, a relaxed gathering with friends, or when you simply desire a deeply satisfying vegetarian dinner.