Pasta Alla Norma
Indulge in the rustic charm of Sicily with Pasta Alla Norma, a hearty and flavorful Italian classic that’s as vibrant as it is comforting. This beloved dish features tender slices of golden-fried eggplant, coated in a luscious tomato sauce infused with garlic and a hint of red chili flakes for a subtle kick. Tossed with perfectly al dente pasta, it’s finished with creamy ricotta salata cheese and fragrant fresh basil, creating a symphony of textures and flavors in every bite. With its simple ingredients and wholesome appeal, this recipe is perfect for weeknight dinners or as a centerpiece for a Mediterranean-inspired feast. Ready in under an hour, Pasta Alla Norma brings the taste of southern Italy straight to your table.
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Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 large garlic cloves
- 0.5 teaspoon red chili flakes
- 28 ounces canned whole peeled tomatoes
- 12 ounces dried pasta (such as rigatoni or penne)
- 1 cup ricotta salata cheese, grated
- 0.5 cup fresh basil leaves
- 0.5 teaspoon black pepper
Directions
Step 1
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and place them in a colander to drain for 20 minutes.
Step 2
Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 2 minutes per side. Add more oil as needed between batches. Set the fried eggplant on a plate lined with paper towels to absorb excess oil.
Step 4
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (lightly smashed) and red chili flakes, cooking for 1-2 minutes until fragrant.
Step 5
Crush the canned tomatoes with your hands or a potato masher, then add them to the skillet. Simmer the sauce uncovered, stirring occasionally, for 15-20 minutes until thickened. Season the sauce with black pepper to taste.
Step 6
While the sauce cooks, bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Step 7
Add the drained pasta to the skillet with the tomato sauce and toss to coat. If the sauce is too thick, stir in a little reserved pasta water to loosen it.
Step 8
Gently fold the fried eggplant slices into the pasta. Serve immediately, topped with grated ricotta salata and fresh basil leaves.
Nutrition Facts
| Serving size | (2372.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3092.2 |
| Total Fat 133.1g | 0% |
| Saturated Fat 52.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 213.7mg | 0% |
| Sodium 7103.9mg | 0% |
| Total Carbohydrate 371.9g | 0% |
| Dietary Fiber 54.6g | 0% |
| Total Sugars 76.7g | |
| Protein 113.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2043.6mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 4692.2mg | 0% |
Source of Calories