Pasta alla Norma
Pasta alla Norma is a hearty Italian dish featuring al dente pasta tossed with a smoky eggplant and sweet tomato sauce, finished with crumbled ricotta salata and fresh basil. The dish combines tender roasted or fried eggplant with a rich, flavorful sauce, resulting in a comforting, rustic plate with vibrant textures and colors.
Equipment
- Large sauté pan
- Pot for pasta
Ingredients
- 1 pound pasta (penne or spaghetti) preferably a good quality durum wheat pasta
- 1 large eggplant long, slender variety preferred
- 4 cloves garlic fresh, crushed
- 4 cups tomatoes fresh or canned San Marzano or heirlooms
- 1/2 cup ricotta salata crumbled
- 1 bunch fresh basil torn just before serving
- 3 tablespoons extra virgin olive oil good quality, divided
- to taste salt and pepper for seasoning
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 7-9 minutes. Reserve a cup of pasta water before draining.
- While the pasta cooks, cut the eggplant into 1-inch cubes. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until shimmering.
- Add the eggplant to the hot oil and cook, stirring often, until golden brown and slightly charred, about 8-10 minutes. You should hear a gentle sizzle and see the eggplant turn deep golden.
- Finely dice the garlic cloves and add them to the pan with the eggplant. Sauté for about 30 seconds until fragrant, the garlic will smell sweet and aromatic, but avoid burning it.
- Chop the fresh tomatoes or add canned tomatoes to the pan. Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and becomes fragrant with a sweet, smoky aroma.
- Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce in the pan, tossing gently with tongs to coat each strand evenly. Add a splash of reserved pasta water if needed to loosen the sauce and make it glossy.
- Crumble the ricotta salata over the hot pasta and gently toss again, allowing the cheese to melt slightly into the dish. Tear fresh basil leaves and sprinkle over the top. Finish with a drizzle of olive oil for extra richness.
- Let the pasta sit for a minute to meld the flavors, then serve immediately, garnished with additional basil and ricotta salata if desired. The dish should look vibrant with a glossy sauce, smoky eggplant, and fresh herbs.
Notes
Use good quality ingredients for best flavor. The smoky eggplant is key—don’t rush the charring process. Feel free to adjust the garlic and basil to your taste.