Pasta alla Norma

No ratings yet

Pasta alla Norma is a Sicilian classic and one of my favorite ways to celebrate peak summer produce. When I first tried it, it had a very familiar and comforting flavor profile. After all, Sicily’s cuisine has been shaped over centuries by the many cultures that have passed through the island, and you can taste that rich Mediterranean history in its food.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $15

Ingredients

¼ Light olive oil
1 Large eggplant (cut into 1-inch cubes)
½ tsp Kosher salt
2 Garlic cloves (minced)
¼ tsp Chili flakes - use more or less, to taste
1 tsp Dried oregano
2 cups Canned diced tomatoes
½ cup Basil leaves (chopped into strips)
12 oz Rigatoni or penne - or preferred short pasta
Garnish with grated ricotta salata or pecorino Romano

Instructions

Add oil to a large sauté pan or Dutch oven and warm on medium heat. Carefully place cubed eggplant in oil, lightly season with ½ tsp of salt, and shallow fry until golden on all sides, about 5–7 minutes. Using a slotted spoon, transfer cooked eggplant to a plate lined with paper towels and set aside. You may need to do this process in batches to avoid crowding the pan.
Once all the eggplant has been fried, use the same pan to prepare the sauce. If the pan is dry, add a tablespoon of olive oil. Bring the pan up to medium-low heat and sauté the garlic and chili flakes for 1–2 minutes, stirring constantly to avoid scorching.
Add the tomatoes and oregano. Cook the sauce down to your desired consistency. Season to taste.
Cook your pasta in salted hot water, reserving some of the cooking liquid.
Transfer the cooked pasta to the sauce pot, along with the fried eggplant and basil leaves. Stir well to combine. Use a splash of pasta cooking water to help loosen the sauce up if it is too thick.
Serve with grated ricotta salata or pecorino Romano.

Notes

Tips for Success:

Give the eggplant room. Don’t overcrowd your pan. Frying in batches allows the eggplant to become beautifully golden rather than steaming.
Let the eggplant brown. Resist the urge to constantly move it around. Giving the pieces a little uninterrupted contact with the hot pan helps develop a golden exterior while keeping the inside creamy.
Save that pasta water. Starchy pasta cooking water is your secret weapon. A small splash helps loosen the sauce and encourages it to cling to the pasta rather than pooling at the bottom of the bowl.

Nutrition