Pasta alla Norma

5 from 3 votes

This pasta dish is a delicious combination of a rich eggplant and tomato sauce with ricotta salata on top. A great simple vegetarian meal.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings:

Calories: 685kcal

Author: Caroline

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Ingredients

For eggplant

1 lb eggplant aubergine (multiple smaller better)
4 tablespoon extra virgin olive oil (or a little more/less as needed)

For rest of dish

2 cloves garlic
1 lb tomatoes see notes
2 tablespoon extra virgin olive oil
1 lb pasta rigatoni works well, or eg penne
10 basil leaves approx
2 oz ricotta salata approx (to serve)

Instructions

To prepare the eggplant

Cut the eggplant into slices (relatively thin is best) and cut larger slices in half. If you like, lay the slices out and lightly salt them. Leave to sit a minute then pat dry. Warm around 1 tablespoon of the olive oil in a wide skillet/frying pan over a medium heat.
Once the oil is warm, add a few slices of the eggplant in a single layer, but filling the skillet relatively well. Cook a few minutes each side until the slices are golden brown on the outside and soft and tender inside.
Once cooked, remove the slices from the skillet and set aside. Add the next batch of eggplant slices. Add additional oil as needed, mainly when you turn slices or add new ones. I often add back the just-cooked slices on top of the new ones in the skillet to let any additional oil drip onto the uncooked slices as the other side cooks (and to help soften them), then remove before turning the lower slices.
As the eggplant is cooking, prepare the ingredients for the rest of the sauce though I suggest you don't start cooking until all the eggplant is cooked.

For rest of dish

Peel and finely chop the garlic.
If using fresh tomatoes, peel the tomatoes - place them in a bowl of boiling water for a few minutes then remove, prick with a knife then peel. Chop the tomatoes relatively finely, removing the tough core. If using canned tomatoes or passata, this step isn't needed.
Warm around 2 tablespoon of olive oil in a skillet or wide pot/pan over a medium heat. Add the garlic and cook just a minute until it becomes aromatic but is not browning. Before it browns, add the tomatoes and cook for a few minutes to simmer, soften and for the flavors to mingle. Stir now and then and break up the tomatoes, as needed.
As the sauce is cooking, boil water to cook the pasta and cook a couple minutes less that the packet, test, and if needed cook slightly longer to cook to "al dente" (only just cooked).
Tear up the basil leaves and add to the tomato sauce. Roughly chop the eggplant and mix in, then let it cook a minute or two more.
Drain the pasta then add it to the tomato eggplant sauce. Mix well and cook a minute before serving.
Serve the pasta with ricotta salata grated over the top.

Video

Notes

If you can get good quality fresh tomatoes, then I would use those. If not, then passata (pureed) would be my next choice, followed by canned chopped tomatoes. If using passata or canned, look for Italian san Marzano tomatoes.

It's more traditional to fry the eggplant, but you could also roast in the oven (I just think you generally don't get quite as good a texture). To do so, I'd cube rather than slice the eggplant and toss in olive oil - you probably need around 2 tablespoon rather than 4 tbsp, but you need enough to have each piece with a light coating. A little salt and pepper can be good, too. Roast at 400F/200C for around 20 - 25 minutes until gently golden on the outside and tender inside, tossing once or twice to cook evenly.

Nutrition

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