Pasta Alla Norma
Ingredients
- 1 1/2 pounds eggplant
- Olive oil as needed
at least 1/2 cup
- Salt and pepper
- 1 tablespoon chopped garlic
- 3 or 4 dried chiles
- 1 1/2 pounds tomatoes
chopped, canned are fine; about 1 can
- 1 teaspoon good dried oregano
or 1 tablespoon fresh
- 1 pound long pasta
- 1/2 cup chopped parsley or basil
- 1/2 cup grated ricotta salata
or in a pinch, pecorino Romano
Directions
- 1
Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
- 2
At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
- 3
Cook the pasta until tender but not mushy. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.
Pasta Alla Norma
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About this Recipe
Craving a taste of Sicily that's both deeply satisfying and surprisingly simple to prepare? This traditional Pasta Alla Norma delivers a rich, vegetarian dinner to your table, offering authentic flavors without the fuss.
The magic of Pasta Alla Norma lies in its elegant simplicity and the harmonious balance of its core ingredients. Sweet, tender sautéed eggplant perfectly complements a vibrant tomato sauce, subtly infused with garlic and a hint of dried chile. This thoughtful combination creates a hearty yet fresh meal that feels both comforting and special, proving that simple ingredients can yield extraordinary results.
What to expect from this classic Sicilian dish is a delightful interplay of textures and tastes. You'll discover a pasta dish where the earthy depth of the eggplant beautifully balances the bright, tangy notes of the tomato sauce, whether you choose fresh or canned tomatoes. A subtle warmth from the dried chiles and aromatic oregano permeates the sauce, coating every strand of your favorite long pasta. Finally, a generous sprinkle of salty ricotta salata adds a delightful textural contrast and a sharp, creamy finish, making this a truly robust and flavorful vegetarian meal.
Easily adapt this Sicilian classic to your pantry and preferences. If ricotta salata is hard to find, pecorino Romano makes an excellent, salty substitute that offers a similar savory kick. Feel free to use either fresh or canned tomatoes depending on the season and what you have on hand, and choose between fresh basil or parsley for your final aromatic flourish. For those who love a little more heat, you can adjust the number of dried chiles to your liking.
Serve this Pasta Alla Norma as a comforting main course, perfect for a relaxed weeknight dinner or an impressive, meat-free option for guests.