Description
Pasta alla Norma is a classic Sicilian pasta dish featuring tender roasted eggplant in a rich tomato sauce, tossed with pasta and topped with grated ricotta salata and fresh basil. This vegetarian recipe is bursting with Mediterranean flavors and is sure to become a favorite in your household.
Ingredients
Main Ingredients:
- 1 medium eggplant, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- Salt, to taste
Sauce:
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
Additional:
- 12 ounces pasta (rigatoni or penne)
- 1/2 cup grated ricotta salata (or substitute with feta)
- 1/4 cup chopped fresh basil
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C). Toss the eggplant with 2 tablespoons of olive oil and salt. Roast for 25–30 minutes until golden and tender.
- Prepare the Sauce: Heat the remaining olive oil in a skillet. Sauté garlic and red pepper flakes. Add crushed tomatoes and oregano, simmer for 10–15 minutes. Season with salt.
- Cook the Pasta: Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- Combine: Add roasted eggplant to the sauce. Toss cooked pasta into the sauce, adding reserved pasta water if needed.
- Serve: Top with grated ricotta salata and fresh basil before serving hot.
Notes
- This classic Sicilian pasta is simple yet full of flavor.
- For a vegan version, skip the cheese or use a dairy-free alternative.
- You can also pan-fry the eggplant instead of roasting for a more traditional method.
