Pasta alla Norma is a classic Sicilian dish that perfectly balances the rich flavors of tomato sauce, crispy fried eggplant, and the salty bite of ricotta salata. It’s a comforting, hearty pasta dish that’s ideal for sharing with family and friends. This recipe brings together the vibrant flavors of fresh ingredients and a few simple techniques to create a mouthwatering meal that’s both rustic and sophisticated. Whether you’re making it for a weeknight dinner or a special occasion, Pasta alla Norma is a delight.
Yields: 4 servings
Ingredients:
- 400g (14 oz) Rigatoni (or other pasta tubes)
- 500g (1 lb) San Marzano tomatoes (or tomato passata, or a mix of both)
- 2-4 medium eggplants (depending on size)
- 3 garlic cloves, peeled
- 10-12 basil leaves, chopped
- 150g (5 oz) Ricotta Salata, grated
- Extra virgin olive oil, as needed
- Salt, for pasta water and to taste
- Ground black pepper, to taste
Instructions:
- Prepare the Eggplant: Cut the eggplants into slices and place them in a dish or colander. Sprinkle salt between the slices and allow them to sweat for about 30 minutes, drawing out excess moisture. After 30 minutes, rinse off the salt and pat the slices dry with paper towels.
- Make the Tomato Sauce: If using fresh tomatoes: Bring a pot of water to a boil. Score a small "x" on the bottom of each tomato and immerse them in the boiling water for a minute. Transfer them to a bowl of ice water to cool, then peel off the skin. Cut the tomatoes in half, remove most of the seeds, and chop them into small pieces. Heat 4 tablespoons of olive oil in a frying pan or skillet over medium heat. Add the peeled garlic cloves and cook until golden and fragrant, about 1-2 minutes.Add the chopped tomatoes (or passata if using) and cook for 5-10 minutes, allowing them to soften and release their juices. Stir in the passata (if you haven’t already) and a pinch of salt, then cook for another 10 minutes (20 minutes if only using passata). Set the sauce aside.
- Fry the Eggplant: In a large skillet, heat a generous amount of olive oil over medium-high heat. Fry the eggplant slices in batches, turning them until golden brown on both sides. Once fried, drain the eggplant slices on paper towels to remove excess oil. Cut some of the fried eggplant slices into small squares, leaving at least one whole slice for each serving.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain the pasta and set aside.
- Combine Pasta and Sauce: Reheat the tomato sauce if needed, then add the pasta to the sauce. Stir in black pepper to taste and the chopped basil. Toss everything together until the pasta is well coated in the sauce.
- Assemble and Serve: Place one whole fried eggplant slice at the bottom of each plate. Top with a generous portion of pasta and sauce. Sprinkle some of the fried eggplant squares over the pasta and finish with a generous sprinkle of grated ricotta salata. Serve with Day 6 Advent Wine.