Aromatic and Appetizing Italian-Style Pasta Alla Norma Recipe
Make Pasta Alla Norma, a quintessential Italian dish that marries the robust flavours of roasted eggplant with the tanginess of tomatoes, all tossed with perfectly cooked pasta. This dish is a symphony of flavours, enhanced by the creaminess of ricotta salata, making every bite a delightful experience. Ideal for a cozy dinner, Pasta Alla Norma promises a taste of Italy that’s both comforting and satisfyingly rich.
Pasta Alla Norma Recipe
Ingredients:
- 1 medium eggplant, cut into cubes
- Salt, to draw moisture out of eggplant
- Olive oil, for frying or roasting eggplant and sautéing
- 2-3 garlic cloves, minced
- 1 can (400g/14 oz) crushed tomatoes or passata
- Fresh basil leaves, torn, plus more for garnish
- 400g (14 oz) pasta (rigatoni or spaghetti)
- Salt and pepper, to taste
- Chili flakes (optional, to taste)
- Ricotta salata cheese, for serving (you can substitute with parmesan or pecorino if needed)
Instructions:
- Prep the Eggplant:
- Sprinkle the eggplant cubes with salt and let them sit in a colander for about 20 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Cook the Eggplant:
- Heat some olive oil in a large pan over medium-high heat. Add eggplant and fry until golden and softened. Alternatively, you can roast the eggplant cubes tossed in olive oil at 200°C (390°F) until golden. Set aside.
- Make the Sauce:
- In the same pan, add a bit more olive oil and the minced garlic, cooking until fragrant but not browned.
- Add the crushed tomatoes or passata and bring to a simmer. Season with salt, pepper, and chili flakes if using.
- Stir in the cooked eggplant and half of the torn basil, simmering for a few minutes to let flavors meld. Adjust seasoning as needed.
- Cook the Pasta:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve some pasta water.
- Drain the pasta and add it to the sauce, tossing to coat well. If the sauce is too thick, add a little pasta water to reach the desired consistency.
- Serve:
- Serve the pasta hot, garnished with fresh basil leaves and grated or shaved ricotta salata cheese on top.
