Name: Pasta alla Norma Recipe
Prep time: PT-487652H1M24S
Cook time: 27 min
Total time: 1 h 7 min
Cuisine: Italian
Ingredients: 1 eggplant, sliced into 1-inch rounds; 2 tablespoons rock salt (for soaking eggplant); 1 (14.25 ounce) can tomato puree; 1 teaspoon rock salt; 1 clove garlic, lightly smashed; 5 large basil leaves; 2 tablespoons olive oil; 1 (8 ounce) package penne pasta; 3 ½ tablespoons ricotta salata; 1 tablespoon diced fresh cayenne pepper (or to taste)

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Why You’ll Love This Recipe

Pasta alla Norma is the essence of Italian comfort food. The richness of the fried eggplant pairs perfectly with the fresh, bright tomato sauce. The creamy, salty ricotta salata adds depth, while the kick from fresh cayenne peppers brings a delightful heat to the dish. Whether served with penne or spaghetti, this dish will transport you straight to Sicily. It’s simple to prepare, packed with flavors, and ideal for anyone who loves classic Mediterranean cuisine.

Ingredients

1 eggplant, sliced into 1-inch rounds
2 tablespoons rock salt
1 (14.25 ounce) can tomato puree
1 teaspoon rock salt
1 clove garlic, lightly smashed
5 large basil leaves
2 tablespoons olive oil
1 (8 ounce) package penne pasta
3 ½ tablespoons ricotta salata
1 tablespoon diced fresh cayenne pepper, or to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the sliced eggplant and 2 tablespoons of salt with enough water to cover the eggplant. Place a plate on top to weigh it down and let it sit for about 30 minutes. Afterward, drain and rinse the eggplant with cool water. Pat the slices dry and then cut them into cubes.
For the tomato sauce, combine the tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, for about 5 to 10 minutes until the flavors meld together.
While the sauce is simmering, heat the olive oil in a skillet over medium-high heat. Add the eggplant cubes and sauté until golden brown, about 5 to 10 minutes. Drain on paper towels.
In a large pot of lightly salted boiling water, cook the penne pasta until tender but firm to the bite, about 11 minutes. Drain the pasta and toss it with the tomato-basil sauce.
Divide the pasta into 4 bowls. Top each serving with the sautéed eggplant, then sprinkle with 1/4 of the ricotta salata and 1/4 of the diced cayenne pepper.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 27 minutes
Additional Time: 30 minutes (for soaking the eggplant)
Total Time: 1 hour 7 minutes

Variations

Pasta Type: While penne is the traditional choice, you can use tortiglioni, spaghetti, or any pasta you prefer.
Eggplant: If you prefer a milder version, you can skip the soaking step, though it may not have the same deep flavor. You can also roast the eggplant instead of frying it for a lighter version.
Cheese: If you can’t find ricotta salata, Pecorino Toscano or Pecorino Romano will also work well as substitutes.

Storage/Reheating

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stove with a bit of water or extra tomato sauce to keep the pasta moist.

FAQs

1. Can I use a different type of pasta?

Yes, you can substitute any pasta you like, though penne and tortiglioni are ideal for holding onto the sauce.

2. Do I have to soak the eggplant?

Soaking the eggplant helps remove any bitterness and reduces oil absorption during frying. It’s optional but recommended for better texture and flavor.

3. What if I can’t find ricotta salata?

If you can’t find ricotta salata, Pecorino Romano or Pecorino Toscano are great alternatives with a similar salty, tangy flavor.

4. Can I make this dish spicy?

Yes! Increase the amount of cayenne pepper to suit your spice preference or add some chili flakes to the sauce.

5. Can I make this dish vegan?

Yes, you can substitute the ricotta salata with a vegan cheese or nutritional yeast for a dairy-free version.

6. How do I prevent the eggplant from becoming soggy?

Make sure to soak the eggplant to remove excess moisture, and be sure to fry it until it’s golden brown and crispy to help maintain a good texture.

7. Can I prepare this ahead of time?

You can prepare the tomato sauce and fry the eggplant ahead of time. Simply assemble and cook the pasta when you’re ready to serve.

8. What can I serve with Pasta alla Norma?

A simple green salad or garlic bread makes a great side dish to accompany this pasta.

9. How do I know when the pasta is cooked perfectly?

The pasta should be tender but firm to the bite (al dente). Taste a piece a minute or two before the suggested cook time to ensure it’s cooked to your liking.

10. Can I freeze leftovers?

While the pasta can be frozen, the eggplant may lose its texture when reheated. It’s best enjoyed fresh, but you can freeze the sauce and eggplant separately.

Conclusion

Pasta alla Norma is a delicious, authentic Sicilian dish that combines the savory goodness of fried eggplant, fresh tomato sauce, and creamy ricotta salata. It’s easy to prepare, full of flavor, and perfect for a cozy dinner. Whether you stick to the traditional penne or try it with spaghetti, this dish is sure to impress anyone who loves Mediterranean cuisine. Enjoy every bite!