Imagine a dish that transforms simple ingredients into a symphony of flavors that will transport you straight to the sun-drenched streets of Sicily! Pasta alla Norma is not just a meal; it's a culinary experience that combines the smoky richness of roasted eggplants, the vibrant tang of tomato sauce, and the creamy indulgence of ricotta salata. Whether you're a seasoned home cook or a curious food lover, this recipe promises to elevate your pasta game and impress even the most discerning palates with its authentic Italian charm.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pasta (penne or rigatoni)
- 2 eggplants, diced
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated ricotta salata cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your eggplants roast perfectly, developing a rich flavor.
- While the oven is preheating, prepare the eggplants. Wash and dice the two eggplants into bite-sized cubes. Place them in a large bowl.
- Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl with the diced eggplants. Toss well to coat the eggplants evenly with the oil and seasonings.
- Spread the seasoned eggplant cubes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender. Make sure to stir them halfway through for even roasting.
- While the eggplants are roasting, bring a large pot of salted water to a boil. Add 1 pound of pasta (penne or rigatoni) and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add 3 minced garlic cloves and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
- Add the 28 oz can of crushed tomatoes to the skillet with the garlic. Stir to combine and let it simmer for about 5-10 minutes, allowing the flavors to meld. Season with additional salt and pepper to taste.
- Once the eggplants are done roasting, add them to the skillet with the tomato sauce. Stir gently to combine.
- Add the drained pasta to the skillet, tossing everything together. If the mixture seems too dry, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Remove the skillet from heat and sprinkle 1/2 cup of grated ricotta salata cheese over the pasta. Toss gently to combine, allowing the cheese to melt slightly into the dish.
- Serve the Pasta alla Norma in bowls, garnished with fresh basil leaves. Enjoy your delicious Italian meal!
Tips
- Eggplant Roasting Secrets: For the most incredible flavor, cut eggplants into uniform cubes and don't overcrowd the baking sheet. This ensures they roast beautifully instead of steaming.
- Pasta Perfection: Always cook your pasta al dente and reserve some pasta water. The starchy water helps create a silky sauce that clings perfectly to the pasta.
- Garlic Warning: Be extremely careful when sautéing garlic - it burns quickly and can turn bitter. Remove from heat the moment it becomes fragrant.
- Cheese Tip: For an authentic touch, use freshly grated ricotta salata. If unavailable, pecorino romano makes an excellent substitute.
- Fresh is Best: Always finish the dish with fresh basil leaves just before serving to maximize their aromatic impact.
- Make-Ahead Magic: This dish tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 15g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
