Pasta alla Norma is a classic Sicilian dish featuring eggplant, tomatoes, basil, and ricotta salata. Here’s a detailed recipe for making this delicious pasta:
Ingredients:
- For the sauce:
- 1 large eggplant, cut into 1-inch cubes
- 4 tablespoons olive oil (divided)
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 can (28 ounces) whole peeled tomatoes (preferably San Marzano), crushed by hand
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- Fresh basil leaves, torn (about 1/4 cup)
- For the pasta:
- 1 pound pasta (penne or rigatoni are traditional choices)
- Salt for the pasta water
- For serving:
- Ricotta salata, grated (about 1/2 cup)
- Fresh basil leaves for garnish
- Red pepper flakes (optional)
Instructions:
- Prepare the Eggplant:
- Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out the bitterness.
- Rinse the eggplant under cold water and pat dry with paper towels.
- Cook the Eggplant:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and cook until they are golden brown and tender, about 10-15 minutes. You may need to do this in batches to avoid overcrowding the pan.
- Remove the eggplant from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, season with salt, pepper, and dried oregano, and bring to a simmer. Let the sauce cook for about 20 minutes, stirring occasionally, until it thickens slightly.
- Combine the Eggplant and Sauce:
- Add the cooked eggplant back to the skillet with the tomato sauce. Stir to combine and let it cook together for another 10 minutes. Stir in the torn basil leaves.
- Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the sauce and eggplant. Toss to coat, adding a bit of reserved pasta water if needed to loosen the sauce.
- Serve:
- Divide the pasta among serving plates. Sprinkle each portion generously with grated ricotta salata.
- Garnish with fresh basil leaves and a pinch of red pepper flakes, if using.
Tips:
- Eggplant: Salting the eggplant helps to remove excess moisture and bitterness, resulting in a better texture when cooked.
- Tomatoes: Using high-quality canned tomatoes like San Marzano will give a richer flavor to the sauce.
- Ricotta Salata: This is a salted and aged version of ricotta cheese, which adds a nice tangy and salty element to the dish. If you can’t find it, feta cheese can be a substitute.
Enjoy your homemade Pasta alla Norma!
