Pasta Alla Norma
Indulge in the rustic charm of Sicily with Pasta Alla Norma, a hearty and flavorful Italian classic that’s as vibrant as it is comforting. This beloved dish features tender slices of golden-fried eggplant, coated in a luscious tomato sauce infused with garlic and a hint of red chili flakes for a subtle kick. Tossed with perfectly al dente pasta, it’s finished with creamy ricotta salata cheese and fragrant fresh basil, creating a symphony of textures and flavors in every bite. With its simple ingredients and wholesome appeal, this recipe is perfect for weeknight dinners or as a centerpiece for a Mediterranean-inspired feast. Ready in under an hour, Pasta Alla Norma brings the taste of southern Italy straight to your table.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 large garlic cloves
- 0.5 teaspoon red chili flakes
- 28 ounces canned whole peeled tomatoes
- 12 ounces dried pasta (such as rigatoni or penne)
- 1 cup ricotta salata cheese, grated
- 0.5 cup fresh basil leaves
- 0.5 teaspoon black pepper
Instructions
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and place them in a colander to drain for 20 minutes.
Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 2 minutes per side. Add more oil as needed between batches. Set the fried eggplant on a plate lined with paper towels to absorb excess oil.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (lightly smashed) and red chili flakes, cooking for 1-2 minutes until fragrant.
Crush the canned tomatoes with your hands or a potato masher, then add them to the skillet. Simmer the sauce uncovered, stirring occasionally, for 15-20 minutes until thickened. Season the sauce with black pepper to taste.
While the sauce cooks, bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Add the drained pasta to the skillet with the tomato sauce and toss to coat. If the sauce is too thick, stir in a little reserved pasta water to loosen it.
Gently fold the fried eggplant slices into the pasta. Serve immediately, topped with grated ricotta salata and fresh basil leaves.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 18.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
