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Easy Pasta alla Norma - Sicilian eggplant pasta with tomato sauce and ricotta salata.

Pasta alla Norma

A cozy and straightforward Sicilian pasta dish featuring eggplant, a quick tomato sauce, and topped with salty cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Sicilian
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large eggplant, cut into bite-size cubes Or use 2 medium eggplants.
  • 3 to 4 cloves garlic, minced
  • 1 can crushed tomatoes (or a couple cups of chopped ripe tomatoes)
  • a pinch chili flakes Optional, for heat.
  • fresh basil, handful For garnishing.
Pasta
  • 12 ounces pasta (rigatoni, penne, or spaghetti) Any pasta shape will work.
Oils and Seasoning
  • 3 to 4 tablespoons olive oil Plus more as needed.
  • Salt and black pepper To taste.
Cheese
  • ricotta salata, pecorino, or parmesan for topping Use whichever is available.

Method
 

Preparation
  1. Bring a big pot of salted water to a boil.
  2. Heat olive oil in a wide pan over medium heat. Add eggplant in a single layer and let it brown. Stir occasionally until tender, about 10 to 15 minutes, and sprinkle with salt as it cooks.
  3. Push the eggplant to the sides of the pan and add minced garlic to the middle. Cook for about 30 seconds.
  4. Pour in the crushed tomatoes, then add pepper and chili flakes if using. Simmer for 8 to 10 minutes, tasting and adjusting salt as necessary.
  5. Cook the pasta in the boiling water until just al dente, saving a splash of pasta water before draining.
  6. Toss the cooked pasta into the pan with the sauce and eggplant, adding a splash of pasta water if necessary to achieve a glossy coating.
  7. Turn off the heat and add torn fresh basil. Serve topped with grated cheese.

Notes

To make ahead, prepare the sauce and eggplant and keep them refrigerated up to 3 days. Cook pasta fresh. Store leftovers in an airtight container for 3-4 days, adding a splash of water when reheating to loosen up the sauce.