Get ready to elevate your pasta game with a dish that’s anything but ordinary! "Not Your Grandmother's Pasta alla Norma" is a modern twist on a classic Italian favorite that will leave your taste buds dancing with delight. With its rich tomato sauce, crispy eggplant, and creamy ricotta, this recipe delivers comfort and sophistication in every bite. Whether you’re impressing guests at a dinner party or treating yourself to a cozy night in, this pasta dish is sure to become a staple in your kitchen. Ready to dive into a culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 eggplant, diced
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 cup ricotta cheese
- Fresh basil for garnish
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing the eggplant. Dice the eggplant into roughly 1/2-inch cubes, ensuring relatively uniform size for even cooking. Sprinkle the eggplant cubes with salt and let them sit in a colander for 15 minutes to draw out excess moisture and bitterness.
- While the eggplant is resting, bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- Pat the eggplant dry with paper towels to remove excess moisture. Heat olive oil in a large skillet over medium-high heat. Sauté the eggplant cubes until they are golden brown and slightly crispy, about 7-8 minutes. Remove and set aside on a paper towel-lined plate.
- In the same skillet, reduce heat to medium and add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Add crushed tomatoes to the skillet, season with salt and pepper. Simmer the sauce for 10-12 minutes, allowing it to reduce and concentrate in flavor.
- Meanwhile, cook the pasta in the boiling water until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Add the cooked eggplant back into the tomato sauce. Gently fold in the drained pasta, using reserved pasta water to help create a silky sauce if needed.
- Remove from heat and dollop ricotta cheese over the pasta. Garnish with torn fresh basil leaves.
- Serve immediately in warm bowls, allowing the heat to slightly melt the ricotta. Finish with an extra sprinkle of red pepper flakes if desired.
Tips
- Salt the Eggplant: Don’t skip the salting step! It helps to draw out moisture and bitterness, resulting in a sweeter, more flavorful eggplant.
- Perfect Pasta: Make sure your pasta water is well-salted. This is your chance to season the pasta itself, enhancing the overall flavor of the dish.
- Crispy Eggplant: For the best texture, ensure the eggplant is patted dry before sautéing. This will help achieve that golden-brown, crispy exterior.
- Adjust the Heat: If you prefer a milder dish, reduce the amount of red pepper flakes. Conversely, feel free to add more if you love a spicy kick!
- Use Reserved Pasta Water: Don’t forget to save some pasta water before draining! It’s a magical ingredient that can help create a silky sauce, binding everything together beautifully.
- Garnish Generously: Fresh basil adds not just flavor but also a vibrant touch to your dish. Tear the leaves for a rustic look and maximum aroma.
- Serve Immediately: This dish is best enjoyed fresh and warm. Serve it right away to experience the delightful melting of the ricotta and the harmony of flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
