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Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish featuring al dente pasta coated in a rich tomato sauce, topped with tender, crispy eggplant slices, and finished with fresh basil and crumbly cheese. The eggplant absorbs the savory sauce, creating a jammy texture that balances smoky, sweet, and tangy flavors in each bite. The dish boasts a vibrant appearance with bold colors and a hearty, satisfying mouthfeel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Sicilian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (e.g., spaghetti or penne)
  • 1 large eggplant sliced into thick rounds
  • 4 cloves garlic crushed
  • 4 cups ripe tomatoes (preferably San Marzano) chopped
  • 1/4 cup extra virgin olive oil plus more for frying
  • 1 bunch fresh basil roughly chopped
  • 1/2 cup ricotta salata grated or crumbled
  • 1/2 teaspoon red pepper flakes
  • to taste salt

Equipment

  • Large pot
  • Deep skillet
  • Slotted spoon
  • Chef’s knife
  • Ladle

Method
 

  1. Bring a large pot of salted water to a boil, then cook the pasta until just shy of al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, slice the eggplant into thick rounds. Generously salt the slices and let sit for 10 minutes to draw out moisture, then rinse and pat dry.
  3. Heat a generous splash of olive oil in a deep skillet over medium heat. Add the eggplant slices and cook until tender and golden brown on both sides, about 10 minutes, turning once. Remove and drain on paper towels.
  4. In the same skillet, add a bit more olive oil if needed, then sauté crushed garlic and red pepper flakes until fragrant, about 30 seconds. Add chopped tomatoes, season with salt, and simmer until the sauce thickens slightly, around 10 minutes.
  5. Add the drained pasta to the sauce, tossing well. If the sauce feels too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency.
  6. Gently fold in the fried eggplant slices, allowing them to soak up the sauce and become jammy in texture.
  7. Remove from heat and stir in chopped basil. Serve the pasta hot, topped with grated ricotta salata and extra basil if desired.

Notes

Ensure eggplant is crispy on the edges but tender inside. Use good-quality tomatoes for a sweet, complex sauce. Adjust spice level with red pepper flakes to taste.