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Pasta alla Norma

Pasta alla Norma is a hearty Sicilian dish featuring al dente pasta tossed with a rich tomato sauce, tender fried eggplant slices, and topped with salty ricotta salata and fresh basil. The dish combines smoky, sweet, and briny flavors with a satisfying texture, showcasing simple ingredients transformed through classic cooking methods. Its vibrant appearance and bold flavors make it a comforting, celebratory meal.
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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 (rigatoni or spaghetti) al dente
  • 1 large eggplant sliced into rounds
  • 2 cups San Marzano tomatoes canned, crushed or pureed
  • 1/2 cup ricotta salata grated
  • 1/4 cup fresh basil chopped
  • 3 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes optional for spice
  • 1/4 cup good quality olive oil
  • 1/2 cup all-purpose flour for dredging eggplant
  • 1 cup vegetable oil for frying eggplant
  • to taste salt

Equipment

  • Large pot
  • Frying pan or skillet
  • Sauté pan
  • Slotted spoon
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 minute less than package instructions. Drain, reserving about a cup of pasta water.
  2. Slice the eggplant into rounds and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry.
  3. Dredge the eggplant slices in flour, shaking off any excess, preparing for frying.
  4. Heat vegetable oil in a frying pan over medium heat. Fry eggplant slices until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
  5. In a sauté pan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
  6. Add crushed tomatoes to the pan and simmer the sauce until thickened and vibrant, about 10 minutes. Season with salt to taste.
  7. Combine the drained pasta with the tomato sauce, tossing gently. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Add the fried eggplant slices to the pasta and toss to coat evenly with the sauce.
  9. Stir in chopped basil and sprinkle generously with grated ricotta salata, allowing the flavors to meld.
  10. Finish with a drizzle of olive oil and an extra sprinkle of basil if desired. Serve immediately while hot and vibrant.

Notes

Ensure the eggplant is properly salted to avoid bitterness and excess moisture. Frying at medium heat prevents burning and helps achieve a crispy texture. Adjust salt and spice levels to your preference for perfect balance.