Penne Alla Norma
Packed with Mediterranean charm, Penne Alla Norma is a classic Sicilian pasta dish that brings together simple, fresh ingredients for an unforgettable culinary experience. Featuring al dente penne pasta tossed in a rich tomato sauce infused with garlic and fresh basil, this recipe shines with golden, tender bites of fried eggplant. The dish is finished with a generous grating of ricotta salata, adding a creamy, salty touch that perfectly complements the robust flavors. With just 15 minutes of prep and a handful of pantry staples, this vegetarian recipe is a quick and comforting dinner option that feels elegant yet approachable. Whether you're craving bold Italian flavors or searching for an authentic pasta recipe, Penne Alla Norma is sure to impress. Perfect for weeknights or special occasions, serve it with crusty bread and a glass of red wine for a true taste of Sicily!
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Ingredients
- 400 grams penne pasta
- 2 medium-sized eggplant
- 6 tablespoons extra virgin olive oil
- 3 cloves garlic cloves
- 800 grams canned whole peeled tomatoes
- 10 leaves fresh basil leaves
- 100 grams ricotta salata cheese
- 1 to taste salt
- 1 to taste black pepper
Directions
Step 1
Wash the eggplants and cut them into bite-sized cubes. Sprinkle the cubes with a pinch of salt and let them sit in a colander for about 15 minutes to release excess moisture and bitterness.
Step 2
While the eggplants rest, mince the garlic cloves and set them aside. Chop the basil leaves roughly, reserving a few whole for garnish.
Step 3
Rinse the eggplant cubes and pat them dry with a clean kitchen towel.
Step 4
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Fry the eggplant cubes in batches, making sure not to overcrowd the pan, until golden brown and tender. Remove them with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
Step 5
In the same skillet, add 2 tablespoons of olive oil and the minced garlic. Sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Step 6
Add the canned whole peeled tomatoes to the skillet, breaking them apart with a wooden spoon. Season the sauce with a pinch of salt and black pepper. Simmer over low heat for 10-15 minutes until the sauce thickens slightly.
Step 7
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
Step 8
Add the fried eggplant and chopped basil to the tomato sauce and stir gently to combine. If the sauce seems too thick, add a splash of reserved pasta cooking water to adjust the consistency.
Step 9
Add the cooked penne to the sauce and toss until evenly coated.
Step 10
Serve the Penne Alla Norma on plates or in bowls, and grate ricotta salata cheese generously over the top. Garnish with whole basil leaves and drizzle with a light touch of olive oil if desired.
Nutrition Facts
| Serving size | (2328.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2974.3 |
| Total Fat 123.2g | 0% |
| Saturated Fat 30.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 89.3mg | 0% |
| Sodium 5597.3mg | 0% |
| Total Carbohydrate 405.5g | 0% |
| Dietary Fiber 58.1g | 0% |
| Total Sugars 71.5g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 972.3mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 4578.8mg | 0% |
Source of Calories