Pasta Norma

Pasta alla Norma is a beloved Sicilian classic that celebrates the simplicity and depth of Mediterranean flavors. This dish centers on roasted eggplant, which becomes incredibly tender and slightly caramelized, paired with a rich, slow-simmered tomato sauce. The combination of sweet tomatoes, savory garlic, and fresh basil creates a comforting yet vibrant sauce that clings beautifully to the pasta. Traditionally finished with crunchy fried capers and shavings of salty, hard ricotta salata cheese, this meal offers a perfect balance of textures. It is an excellent choice for a hearty weeknight dinner or a vegetarian option for dinner parties, requiring minimal ingredients but delivering maximum flavor.

Cooking Method: Frying, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 142.6

Dietary: Vegetarian

Description

Pasta alla Norma is a beloved Sicilian classic that celebrates the simplicity and depth of Mediterranean flavors. This dish centers on roasted eggplant, which becomes incredibly tender and slightly caramelized, paired with a rich, slow-simmered tomato sauce. The combination of sweet tomatoes, savory garlic, and fresh basil creates a comforting yet vibrant sauce that clings beautifully to the pasta. Traditionally finished with crunchy fried capers and shavings of salty, hard ricotta salata cheese, this meal offers a perfect balance of textures. It is an excellent choice for a hearty weeknight dinner or a vegetarian option for dinner parties, requiring minimal ingredients but delivering maximum flavor.

Ingredients

4 tablespoons Extra virgin olive oil
1 medium Red onion, chopped
4 cloves Garlic, thinly sliced
2 medium Eggplants, cut into 1/2-inch cubes
1 28-ounce can Italian plum tomatoes, crushed by hand
2 sprigs Fresh basil
1 sprig Fresh thyme
1 pound Rigatoni or macaroni
1/2 pound Ricotta salata, coarsely grated

Directions

1
Bring a large pot of generously salted water to a boil for the pasta.
2
In a large skillet (12-14 inches), heat olive oil over medium-high heat until shimmering but not smoking.
3
Add chopped red onion and sliced garlic; saut&# 195;Â© until softened and fragrant, about 5 minutes, ensuring they do not brown.
4
Add eggplant cubes to the pan; cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
5
Stir in crushed tomatoes, basil, and thyme; bring the mixture to a boil.
6
Reduce heat and simmer the sauce for 15 minutes, allowing flavors to meld and sauce to thicken slightly.
7
Cook pasta in boiling water according to package directions until al dente.
8
Season the sauce with salt and pepper to taste.
9
Drain pasta well and transfer it directly into the skillet with the eggplant-tomato mixture.
10
Toss everything together vigorously to coat the pasta evenly with the sauce.
11
Serve immediately, topping each portion with generous shavings of ricotta salata.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 142.6kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the ricotta salata or substitute with a vegan Parmesan alternative.

If using fresh eggplant, salt the cubes and let them sit for 20 minutes before cooking to draw out moisture and bitterness, then pat dry before frying.

Ricotta salata is a firm, salty cheese that does not melt easily; it is essential for the authentic texture of this dish. If unavailable, Pecorino Romano is a suitable substitute.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Keywords: pasta, norma, italian, eggplant, tomato, basil, garlic, ricotta salata, vegetarian, dinner, main course, mediterranean, rigatoni, savory, comfort food

Read it online: https://www.chefs-mate.com/recipe/pasta-norma/