Pasta alla Norma
Pasta alla Norma is a rustic Sicilian dish featuring al dente pasta coated in a rich tomato sauce, topped with tender, caramelized eggplant and crumbled ricotta salata. The dish combines smoky, savory flavors with fresh basil, offering a comforting yet vibrant final plate with a slightly chunky, saucy texture.
Equipment
- Large pot
- Large skillet or wide pan
- Slotted spoon
- Wooden spoon
- Grater
Ingredients
- 400 g pasta (rigatoni, penne, or spaghetti) preferably al dente
- 2-3 tbsp olive oil for frying and sauce
- 1 large eggplant shiny, firm, cut into 1-inch cubes
- 4 cloves garlic minced
- 400 g crushed San Marzano or good-quality canned tomatoes or fresh peeled and crushed tomatoes in summer
- 100 g ricotta salata crumbled
- a handful fresh basil leaves torn just before adding
- to taste salt for boiling water and seasoning
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8 minutes. Drain, reserving a cup of pasta water.
- While the pasta cooks, prepare the eggplant. Toss the cubes with a generous amount of salt and set aside for 15 minutes to draw out bitterness. Rinse thoroughly and pat dry with a clean towel.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the eggplant cubes and fry, stirring often, until they are golden and caramelized, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic; adjust the heat if needed.
- Pour in the crushed tomatoes and simmer on low for about 10 minutes, until the sauce thickens slightly and the flavors meld. Taste and season with salt as needed.
- Return the fried eggplant to the sauce and stir gently to combine, allowing the flavors to meld further for a couple of minutes.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. If the mixture seems too thick, splash in some reserved pasta water and stir gently.
- Turn off the heat and tear fresh basil leaves into the pan, stirring them into the sauce for a burst of aroma and flavor.
- Crumble the ricotta salata generously over the top, letting it crackle slightly as it hits the hot pasta. Let it rest for a minute to allow the flavors to meld.
- Serve immediately, garnished with extra basil if desired, and enjoy this hearty, flavorful Sicilian classic.
Notes
Feel free to add a splash of white wine or a pinch of chili flakes for extra depth and heat. Leftovers reheat well with a splash of pasta water to loosen the sauce.