Pasta Alla Norma Pasta Tossed with Fresh Tomato Sauce Flavor
Savor the classic flavors of Sicily with this irresistible Pasta Alla Norma, a hearty pasta dish tossed with a rich homemade tomato sauce and tender sautéed eggplant. Packed with vibrant Mediterranean ingredients like fresh basil, garlic, and a touch of red chili flakes, this rustic recipe strikes the perfect balance between tangy, savory, and subtly spicy flavors. The delicately grated ricotta salata adds a creamy, salty finish, making every bite a delightful explosion of taste. Perfect for cozy weeknight dinners or casual gatherings, this pasta recipe is easy to prepare yet impressively authentic. Serve it warm and watch your family or guests fall in love with this Italian comfort food classic.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 teaspoons Kosher salt
- 5 tablespoons Olive oil
- 3 large Garlic cloves
- 0.5 teaspoons Red chili flakes
- 800 grams Fresh tomatoes (peeled and diced)
- 1 teaspoons Dried oregano
- 10 leaves Fresh basil leaves
- 400 grams Pasta (rigatoni or penne)
- 100 grams Ricotta salata (grated)
- 0.25 teaspoons Ground black pepper
Instructions
Cut the eggplant into 1/2-inch cubes and place in a large colander. Sprinkle with 2 teaspoons of kosher salt and let it sit for 20 minutes to draw out excess moisture and bitterness.
Rinse the eggplant cubes under cold water and pat them dry thoroughly with a clean kitchen towel or paper towels.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 10 minutes. Remove the eggplant from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the oil along with the red chili flakes until fragrant, about 1 minute.
Add the diced fresh tomatoes to the skillet. Stir in the oregano, and allow the sauce to simmer on low heat for 15-20 minutes, or until it thickens slightly.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Add the sautéed eggplant back into the tomato sauce, stir well to combine, and allow to heat through for about 2 minutes.
Transfer the cooked pasta to the skillet with the sauce. Toss everything together, adding a few tablespoons of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
Tear the basil leaves into smaller pieces and stir them into the pasta. Season with ground black pepper to taste.
Divide the pasta among serving bowls and top each portion with grated ricotta salata. Serve warm and enjoy!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 51.5 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 935 mg | 72% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3770 mg | 80% | |
*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.
