Description
A classic Sicilian pasta dish, Pasta alla Norma combines tender fried eggplant, rich tomato sauce, fresh basil, and salty ricotta salata for a simple yet luxurious vegetarian meal that captures the sunny flavors of southern Italy.
Ingredients
1 lb macaroni, ziti, or penne
1 lb eggplant, round and firm
½–1 cup extra virgin olive oil
3–4 cloves garlic, sliced
1½ lb tomatoes, chopped (fresh or canned)
1 tsp dried oregano or 1 tbsp fresh oregano
½ cup basil leaves
½–1 cup ricotta salata, grated
Salt and pepper, to taste
Instructions
- Slice eggplant into ½-inch rounds and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Heat olive oil in a large pan over medium–high heat. Fry eggplant slices in batches until golden on both sides, then set aside.
- Return eggplant to the pan with a bit more olive oil if needed. Add sliced garlic and cook gently until fragrant.
- Stir in chopped tomatoes and oregano. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
- Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta cooking water, then drain.
- Add chopped basil to the sauce and season with salt and pepper to taste.
- Toss the cooked pasta with the sauce, adding a little reserved pasta water to help coat evenly.
- Serve hot, topped generously with grated ricotta salata and garnished with fresh basil leaves.
Notes
Roast or grill eggplant for a lighter variation.
For a spicy twist, add a pinch of red pepper flakes with the garlic.
If ricotta salata isn’t available, substitute with pecorino or parmesan.
Use high-quality canned tomatoes for convenience without sacrificing flavor.
Store leftovers for up to 3 days and reheat gently with a splash of water or olive oil.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 520
- Sugar: 9g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 25mg
