Description
Pasta alla Norma is a classic Sicilian dish that combines hearty penne pasta, rich tomato sauce, crispy fried eggplant, and creamy ricotta salata. It’s simple, full of flavor, and perfect for a quick, comforting dinner. This flavorful pasta recipe brings the taste of Sicily to your table!
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)
Instructions
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Prepare the Eggplant: In a large bowl, combine the sliced eggplant with 2 tablespoons of rock salt and enough water to cover the eggplant. Place a plate on top to weigh it down, and let it sit for 30 minutes. Drain, rinse with cool water, and pat dry. Cut into cubes.
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Make the Tomato Sauce: In a saucepan, combine the tomato puree, 1 teaspoon salt, garlic, and basil. Simmer over medium-low heat for 5-10 minutes, stirring occasionally.
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Fry the Eggplant: Heat olive oil in a skillet over medium-high heat. Add the eggplant cubes and sauté for 5-10 minutes until golden brown. Drain on paper towels.
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Cook the Pasta: In a large pot of salted boiling water, cook the penne until tender but firm (about 11 minutes). Drain and toss with the tomato-basil sauce.
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Assemble: Divide the pasta into 4 bowls. Top each with fried eggplant cubes, ricotta salata, and diced cayenne pepper.
Notes
Pasta Choice: Penne is traditional, but you can use tortiglioni, spaghetti, or any pasta you prefer.
Eggplant Options: For a lighter version, roast the eggplant instead of frying it.
Cheese Substitution: If ricotta salata is unavailable, Pecorino Romano or Pecorino Toscano can be used.
Spiciness: Adjust cayenne pepper to your desired spice level or add chili flakes to the sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Pasta, Italian, Comfort Food, Sicilian Cuisine
- Method: Boiling, Sautéing, Simmering
- Cuisine: Italian, Sicilian
