Pasta alla Norma
Pasta alla Norma is a signature Italian dish of pasta and eggplant! A tangy red sauce and salty cheese complete this Sicilian masterpiece.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Yield
- 4
Ingredients 13
- 1 large eggplant (about 1 ½ pounds), chopped into 3/4 ” inch pieces
- 1 teaspoon kosher salt , divided
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced
- ¼ cup roughly chopped fresh parsley, plus more for garnish
- ¼ cup roughly chopped fresh basil, plus more for garnish
- 28 ounce can high quality crushed tomatoes, such as San Marzano
- ½ teaspoon dried oregano
- Freshly ground black pepper
- ¼ teaspoon sugar, optional
- 12 ounces large tubular pasta (rigatoni or we used calamarata)
- ¼ cup grated ricotta salata*, to serve
- Grated Pecorino Romano cheese, to serve
Method 4
- 01
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and ½ teaspoon kosher salt . Sauté for 7 to 10 minutes until browned and tender, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Remove the eggplant to a bowl.
- 02
Reduce the heat to low and add 1 tablespoon olive oil, along with the garlic, parsley and basil and cook for 1 to 2 minutes, until fragrant. Add the tomatoes, oregano, ½ teaspoon kosher salt and freshly ground black pepper. Bring to a simmer and simmer 15 minutes, until the flavors meld. Stir in ¼ teaspoon the sugar. Add in the eggplant just before serving.
- 03
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente and drain. Add the pasta back to the pot with a drizzle of olive oil. Pour the sauce with eggplant over the pasta and gently toss to combine. Add salt and pepper to taste.
- 04
Serve topped with grated ricotta salata cheese, grated Pecorino Romano, and chopped fresh parsley and basil.
Provenance
- recipe-clones/acouplecooks-data
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