Pasta alla Norma
Let me introduce you to Pasta alla Norma, a classic Sicilian dish that’s bursting with flavor. Imagine perfectly cooked pasta coated in a rich tomato sauce, studded with tender fried eggplant, and topped with salty ricotta salata cheese and fresh basil. It’s a symphony of textures and tastes that will transport you straight to the heart of Sicily. This Pasta alla Norma recipe is a must-try for pasta lovers.
This dish is a celebration of simple, fresh ingredients and is surprisingly easy to make. It’s a comforting and satisfying meal that’s perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Pasta alla Norma
This recipe is a winner because:
- Authentic Flavors: It captures the true essence of Sicilian cuisine.
- Vegetarian-Friendly: A delicious and satisfying meat-free meal.
- Relatively Quick: It comes together in about 45 minutes.
- Impressive Yet Simple: Perfect for entertaining or a cozy night in.
How to Make It
Let’s get started! First, we’ll prepare the eggplant. Slice the eggplant into rounds or half-moons, about ½-inch thick. Sprinkle them with salt and place them in a colander for about 30 minutes. This process, called “sweating,” helps to draw out excess moisture and prevent the eggplant from becoming soggy when fried.
While the eggplant is sweating, let’s make the tomato sauce. In a large skillet or pot, heat some olive oil over medium heat. Add minced garlic and sauté until fragrant, being careful not to burn it. Add crushed tomatoes, tomato paste, a pinch of sugar (to balance the acidity), dried oregano, and a pinch of red pepper flakes (if you like a little heat). Simmer the sauce for about 20-25 minutes, allowing the flavors to meld together.
Now, it’s time to fry the eggplant. Rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels. Heat about ½ inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Be careful not to overcrowd the pan. Remove the fried eggplant and drain on paper towels.
Cook your pasta according to package directions until al dente. Reserve about a cup of pasta water before draining.
Add the cooked pasta to the tomato sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
To serve, divide the pasta among plates, top with the fried eggplant slices, a generous sprinkle of ricotta salata cheese, and fresh basil leaves.
Make Ahead Method
The tomato sauce can be made a day or two in advance and stored in the refrigerator. You can also fry the eggplant ahead of time and store it at room temperature in a single layer on a baking sheet lined with paper towels. Reheat it briefly in a warm oven before serving. However, it’s best to cook the pasta fresh just before serving.
Pro Tips
- Salting the Eggplant: Don’t skip the salting step! It’s crucial for removing excess moisture and preventing the eggplant from becoming greasy.
- Frying the Eggplant: Make sure the oil is hot enough before adding the eggplant. This will ensure it gets crispy and doesn’t absorb too much oil. Fry in batches to avoid overcrowding the pan.
- Ricotta Salata: If you can’t find ricotta salata, you can substitute grated Pecorino Romano cheese.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. The eggplant may lose some of its crispness upon reheating.
Tools For This Recipe
- Large skillet or pot
- Large skillet for frying
- Colander
- Slotted spoon or tongs
- Large pot for pasta
- Cutting board
- Sharp knife
FAQs!
- Can I use different pasta? Yes, traditionally short pasta like rigatoni or penne are used, but you can use any pasta you like.
- Can I bake the eggplant instead of frying? Yes, for a healthier option, you can bake the eggplant. Toss the salted and rinsed eggplant with olive oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
- Can I add other vegetables? Some variations include adding bell peppers or zucchini to the sauce.
Variations and Substitutions
- Spicy Version: Add more red pepper flakes to the sauce.
- Herby Version: Add fresh parsley or thyme to the sauce along with the basil.
- Gluten-Free: Use gluten-free pasta.
Conclusion
Pasta alla Norma is a true celebration of Sicilian cuisine. It’s a dish that’s both comforting and elegant, perfect for any occasion. I encourage you to try this recipe and experience the delicious flavors for yourself. Let me know in the comments how your Pasta alla Norma turned out! I’d love to hear your feedback and any variations you tried.
This Pasta alla Norma recipe is a true taste of Sicily.
Pasta alla Norma
Ingredients
- 1 large eggplant sliced into ½-inch rounds or half-moons
- Salt
- Olive oil for frying and sauce
- 2 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Pinch of sugar
- Pinch of red pepper flakes optional
- 1 pound pasta rigatoni, penne, or other short pasta
- Ricotta salata cheese for grating
- Fresh basil leaves for garnish
Instructions
- Slice the eggplant, salt it, and let it sit in a colander for 30 minutes.
- Prepare the tomato sauce: Sauté garlic in olive oil, add crushed tomatoes, tomato paste, oregano, sugar, and red pepper flakes (if using). Simmer for 20-25 minutes.
- Rinse and dry the eggplant. Fry in hot olive oil until golden brown. Drain on paper towels.
- Cook pasta according to package directions. Reserve 1 cup of pasta water.
- Add cooked pasta to the tomato sauce, adding pasta water if needed.
- Serve topped with fried eggplant, ricotta salata, and fresh basil.
