Pasta alla Norma
A Sicilian pasta with fried eggplant, tomato sauce, basil, and salty ricotta salata.
Serves 4
Prep 20 min
Cook 40 min
Ingredients
- 1 large eggplant, cut in 3/4-inch cubes
- 1 teaspoon salt, plus more for the eggplant
- 1/3 cup olive oil, divided
- 3 cloves garlic, sliced
- 1 can (28 oz) whole peeled tomatoes, crushed
- 1/4 teaspoon red pepper flakes
- 12 oz rigatoni or penne
- 1/4 cup torn basil
- 1/2 cup grated ricotta salata or Pecorino
Steps
Step 1. Toss the eggplant with salt and let it drain in a colander for 20 minutes. Pat dry.
Step 2. Fry the eggplant in half of the oil in a large pan over medium-high heat for 8 to 10 minutes, until golden. Remove.
Step 3. Add the remaining oil, garlic, and pepper flakes for 1 minute. Add the tomatoes and 1 teaspoon of salt and simmer for 15 minutes.
Step 4. Boil the pasta in salted water until al dente. Save 1/2 cup of the water, then drain.
Step 5. Toss the pasta with the sauce, eggplant, and a splash of pasta water. Top with basil and cheese.
Where this recipe comes from
Yoribang Italian pasta recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Italian pasta dishes. Salt the pasta water well, until it tastes like mild seawater, and always save a cup of it: the starch is what makes sauces cling. Guanciale, Pecorino Romano, and ricotta salata are sold at Italian delis and many supermarkets.