Pasta alla Norma
Sicilian pasta recipe featuring tender roasted eggplant, homemade tomato sauce and ricotta salata. A healthier take on the traditional fried eggplant version. A hearty vegetarian dinner for summer!
Equipment
- Baking Pan
Ingredients
- 1 1/2 pounds eggplant, cut into 1-inch cubes
- 1/4 cup + 1 tablespoon olive oil, divided
- 1/4 teaspoon red pepper flakes
- 1 teaspoons salt, divided
- 1 1/2 tablespoons minced garlic
- 1 28 ounce can whole tomatoes (San Marzano preferred)
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil
- 16 ounces rigatoni, penne or spaghetti
- 1/2 cup grated ricotta salata or parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Toss the eggplant with 1/4 cup olive oil, red pepper flakes and 1/2 teaspoon of the salt. Place on a baking sheet and roast for 30-40 minutes, tossing occasionally until eggplant is very tender. Remove and set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Add the garli and remaining 1/2 teaspoon salt and cook until just fragrant, about 1 minute. Add in the tomatoes, tomato paste, and oregano. Cook, using the back of a wooden spoon to crush the tomatoes. Reduce heat to low and simmer for 20 minutes. The sauce should be thick and jammy.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain, reserving 1 cup of pasta water.
- Add the pasta to the tomato sauce and a splash of the pasta water, tossing until well combined. If the sauce is too thick, add a little more pasta water to thin. Add in the cooked eggplant and fresh basil and toss again.
- Divide into bowls and top with the grated cheese.
Notes
You need olive oil to create the perfect eggplant-- slightly golden on the outside and creamy on the inside. I don't recommend trying to reduce it.
Ricotta salata is traditional in this recipe; the salty notes pair perfectly with the creamy eggplant. If you can't find ricotta salata, use parmesan cheese.
Nutrition
Serving: 1servingCalories: 596kcalCarbohydrates: 98gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 659mgPotassium: 808mgFiber: 10gSugar: 11gVitamin A: 613IUVitamin C: 10mgCalcium: 51mgIron: 2mg