Eggplant Dream: Authentic Pasta alla Norma
Dive into the flavors of Sicily with this classic Pasta alla Norma. The combination of tender eggplant, a rich tomato sauce, and salty ricotta salata will delight you and take you on a culinary journey. It's a simple dish that conjures up big flavor with just a few ingredients.
Preparation
20 min.
Cook / Bake
45 min.
Servings
4
Calories
650 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 2 mediumeggplants((about 700g total))
- 2 tspsalt(for eggplant)
- 100 mlolive oil(for frying)
- 1 tbspolive oil(for sauce)
- 2 clovesgarlic(minced)
- 800 gcanned crushed tomatoes
- 0.5 tspdried oregano
- pinchred pepper flakes(optional)
- tspsugar(optional, to balance acidity)
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
- 400 grigatoni or penne pastaGluten
- 50 gfresh basil(roughly chopped)
- 100 gricotta salata(grated or shaved)Milch
Instructions
Wash the eggplants and cut them into 1/2-inch cubes. Place them in a colander, sprinkle with 2 teaspoons of salt, and let them sit for 30 minutes to draw out excess moisture. This helps reduce bitterness and makes them less oily when fried. Pat them dry thoroughly with paper towels before frying.
Heat 100 ml of olive oil in a large skillet or Dutch oven over medium-high heat. Fry the eggplant cubes in batches until golden brown and tender. Remove with a slotted spoon and place on paper towels to drain excess oil. Set aside.
In the same skillet, if necessary, add 1 tablespoon of fresh olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the crushed tomatoes, add the dried oregano, red pepper flakes (if using), and sugar (if using). Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer it will be.
While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water before draining.
Add the fried eggplant cubes and about half of the fresh basil to the tomato sauce. Stir gently to combine. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Drain the pasta and add it directly to the skillet with the sauce and eggplant. Toss everything together until the pasta is well coated. Cook for another minute or two, allowing the pasta to absorb some of the sauce.
Serve immediately, garnished with the remaining fresh basil and a generous amount of grated or shaved ricotta salata. Enjoy your authentic Pasta alla Norma!
💡 Tipp
Varianten
- Roast the eggplant instead of frying for a lighter dish. Toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes.
- Add a pinch of smoked paprika to the sauce for a subtle smoky note.
- For a richer flavor, add a splash of red wine to the tomato sauce before simmering.
Ersatz & Alternativen
- If ricotta salata is unavailable, a firm, salty feta cheese can be used as a substitute, though the taste will be different.
- For a vegan option, omit the ricotta salata or use a plant-based parmesan alternative.
- Any short pasta shape like penne, casarecce, or paccheri works well instead of rigatoni.
Aufbewahrung
Leftover Pasta alla Norma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Einfrieren
The tomato sauce with eggplant can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat before serving with freshly cooked pasta.
Nutrition per serving
Calories
650 kcal
Protein
22 g
Carbohydrates
80 g
Fat
28 g
Fiber
12 g
Recipe on TomTaste: https://tomtaste.com/recipe/eggplant-dream-authentic-pasta-alla-norma
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