Pasta alla Norma
An authentic recipe for classic Pasta alla Norma, a Sicilian pasta dish with fried eggplant, tomatoes, garlic, basil, and ricotta salata cheese Includes step-by-step instructions, tips, FAQs, and notes on its history and origin.
Ingredients
- 1 large eggplant, cut into 1/2-inch cubes
- 1/4 cup extra virgin olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup torn fresh basil leaves
- 1 pound of rigatoni or penne pasta
- 1/2 cup grated ricotta salata or pecorino romano cheese
- Salt and black pepper to taste
Instructions
Step 1: Salt the Eggplant
- Place the eggplant cubes in a colander and generously salt them. Let it sit for 30 minutes to draw out any bitterness. Rinse off the salt and pat the eggplant dry with paper towels.
Step 2: Fry the Eggplant
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the eggplant cubes and fry until golden brown on all sides, about 2–3 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Cook the Onion and Garlic
- Add the onion to the same skillet used for the eggplant. Cook for 2–3 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
Step 4: Simmer the Sauce
- Add the crushed tomatoes to the skillet. Season with salt and pepper. Let the sauce simmer for 10–15 minutes to meld the flavors.
Step 5: Cook the Pasta
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 6: Add the Eggplant and Basil
- Add the fried eggplant cubes and torn basil leaves to the tomato sauce. Let simmer for 2-3 minutes to warm through.
Step 7: Mix and Serve
- Add the drained pasta and a splash of reserved pasta water to the sauce. Toss to coat the pasta evenly.
- Top with grated ricotta salata or pecorino romano cheese. Add more black pepper if desired. Enjoy immediately!