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Pasta alla Norma

Pasta alla Norma features tender, crispy eggplants mixed with a tangy tomato sauce, finished with salty ricotta salata and fresh basil. The dish combines frying and simmering to create a hearty, layered flavor with a pleasing balance of textures—crisp, saucy, and creamy. Its vibrant appearance and bold flavors make it a comforting yet elegant meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants firm, shiny, and fresh
  • 1 can (14 oz) canned tomatoes preferably San Marzano or good-quality peeled plum tomatoes
  • 1 cup ricotta salata freshly grated
  • 3 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1/4 cup extra virgin olive oil for frying and sautéing
  • 1/4 teaspoon red pepper flakes optional, for a gentle heat
  • to taste salt
  • to taste black pepper
  • 12 oz pasta e.g., penne, spaghetti

Equipment

  • Large pot
  • Wide skillet
  • Slotted spoon
  • Chef’s knife
  • Grater

Method
 

  1. Peel and slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 20 minutes to draw out bitterness.
  2. Meanwhile, heat a generous amount of olive oil in a wide skillet over medium heat until it shimmers and begins to gently bubble.
  3. Fry the eggplant slices in batches, turning once, until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
  4. Pour out most of the oil from the skillet, leaving a thin coating. Add minced garlic and red pepper flakes, sautéing until fragrant and just starting to turn golden, about 30 seconds.
  5. Add canned tomatoes to the skillet, breaking them apart with a spoon. Simmer the sauce over low heat for 15-20 minutes until it thickens and flavors meld, stirring occasionally.
  6. Meanwhile, bring a large pot of salted water to a boil, then add your pasta. Cook until al dente, about 8 minutes, then drain, reserving a cup of pasta water.
  7. Transfer the cooked pasta into the skillet with the tomato sauce. Toss gently to coat, adding a splash of reserved pasta water if the sauce needs loosening.
  8. Gently fold in the fried eggplants, ensuring they are evenly distributed throughout the pasta and sauce.
  9. Finish the dish by sprinkling generously with grated ricotta salata and chopped basil. Give everything a gentle toss to combine the flavors.
  10. Serve hot, garnished with extra basil if desired, and enjoy the bold, layered flavors of this classic Sicilian pasta.

Notes

Ensure eggplants are fried until golden to achieve the perfect crispy texture. Adjust seasoning with salt, pepper, or a squeeze of lemon to brighten the flavor before serving.