Pasta Alla Norma (Print version)

Classic Sicilian pasta featuring roasted eggplant, tomato sauce, and ricotta salata. Ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 large eggplant (approximately 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano as substitute

# How to Make It:

01 - Set oven to 430°F and allow to reach temperature.
02 - Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on baking tray and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and chili flakes if using, cook 1 minute until fragrant.
04 - Crush tomatoes by hand or with spoon and add to skillet with juices. Season with salt and pepper. Simmer uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens.
05 - Bring large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain pasta.
06 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer 2 minutes.
07 - Toss drained pasta with sauce, adding reserved pasta water as needed for silky, cohesive texture.
08 - Divide pasta into bowls and top with ricotta salata and fresh basil leaves.

# Expert Tips:

01 -
  • The roasted eggplant turns creamy and sweet, nothing like the bitter disappointment you might remember from before.
  • It comes together in under an hour but tastes like you've been simmering sauce all afternoon.
  • One bite and you'll understand why this humble vegetable dish is celebrated across southern Italy.
02 -
  • Eggplant releases water as it cooks, which is why salting and roasting (not boiling) is essential, it concentrates flavor instead of diluting it.
  • Don't skip reserving pasta water, it's starchy and silky and the secret to sauce that clings to each piece rather than pooling at the bottom of the bowl.
03 -
  • Pat the eggplant dry with paper towels after salting and before roasting, excess moisture turns to steam and prevents browning.
  • Save a handful of the pasta water even after you think you won't need it, the starch does magic things to bind sauce to pasta at the last second.
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