Description
Pasta alla Norma is a classic Sicilian dish that beautifully combines al dente pasta with a luscious tomato sauce, tender eggplant, and a sprinkle of fresh basil. This vibrant meal not only tantalizes the taste buds but also brings warmth and comfort to your dining table. Perfect for both weeknight dinners and special occasions, this recipe is simple to prepare and offers endless personalization options.
Ingredients
Scale
- 8 oz rigatoni or spaghetti
- 1 medium eggplant (about 1 lb), cubed
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 28 oz can San Marzano tomatoes
- 1 cup fresh basil leaves
- 4 oz ricotta salata cheese, crumbled
- Salt to taste
Instructions
- Prepare the eggplant: Sprinkle cubed eggplant with salt and let sit for 30 minutes to draw out moisture.
- Cook the pasta: Boil salted water and cook pasta until al dente. Reserve some pasta water, then drain.
- Sauté garlic and tomatoes: In a skillet, heat olive oil, sauté garlic until fragrant, then add canned tomatoes and simmer until slightly thickened.
- Add eggplant: Stir in prepared eggplant cubes and cook for about 10 minutes until soft.
- Toss pasta with sauce: Combine drained pasta with the sauce, adding reserved pasta water to achieve desired consistency.
- Finish: Remove from heat, fold in fresh basil leaves, and serve topped with crumbled ricotta salata.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg