Description
This easy Pasta alla Norma recipe brings the vibrant, comforting experience of Sicilian cuisine to your kitchen. Featuring tender fried eggplant, a rich tomato sauce, and fresh basil, it’s a classic that’s ready in under an hour. Enjoy this approachable recipe for an authentic, restaurant-quality meal any night of the week.
Ingredients
- 1 large or 2 small globe eggplants (about 1.5–2 lbs), sliced into ½-inch rounds or 1-inch cubes
- 4–5 fresh garlic cloves, minced or thinly sliced
- A generous bunch fresh basil (about ½ cup packed leaves), for the sauce and for garnishing
- 1.5 lbs cherry or Roma tomatoes, halved or quartered, OR 1 large (28 oz) can crushed tomatoes
- 1 lb pasta (rigatoni, penne, or macaroni recommended)
- ½ cup ricotta salata, grated or shaved, plus more for serving
- ½ cup olive oil, plus more for frying eggplant
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the eggplant: Slice the eggplant and generously salt it. Let it sit in a colander for 30 minutes to draw out moisture and bitterness. Pat dry thoroughly with paper towels before frying.
- Fry the eggplant: Heat about ½ inch of olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender on both sides. Transfer to a paper towel-lined plate to drain excess oil. Season lightly with salt.
- Start the sauce: In a large saucepan or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add tomatoes: Stir in the cherry or Roma tomatoes (or canned crushed tomatoes). Bring to a gentle simmer, then reduce heat to low and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Combine: Add the fried eggplant and most of the fresh basil (reserving some for garnish) to the tomato sauce. Gently stir to combine.
- Finish the dish: Drain the pasta and add it directly to the sauce. Toss well to coat. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Serve: Divide the Pasta alla Norma among serving bowls. Garnish generously with grated ricotta salata and fresh basil leaves. Serve immediately and enjoy.
Notes
- Salting the eggplant beforehand is highly recommended. It draws out bitterness and excess water, helping the eggplant fry up crispier and less oily.
- Don’t skip fresh basil here! Its bright aroma is crucial for authentic flavor.
- For a different flavor profile, consider using a rich Arrabbiata Sauce as the base, adjusting for spice.
- This dish is best served immediately, but leftovers can be stored.
Nutrition
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