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Pasta alla Norma (Eggplant Pasta)
Pasta alla Norma (Eggplant Pasta)
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Sicilian pasta dish inspired by Bellini's opera "Norma", featuring fried eggplant, tomatoes, ricotta, and basil.
Ingredients:
  • 3 eggplant
  • coarse salt
  • 5 tablespoons extra virgin olive oil, divided
  • 1 (18 ounce) can whole peeled tomatoes
  • salt and freshly ground black pepper to taste
  • 1 small bunch fresh basil, chopped, divided
  • 1 (16 ounce) package spaghetti
  • 1 (8 ounce) container ricotta cheese, or to taste
Instructions:
  • Prepare the eggplants by washing them, removing the ends, and slicing them into 1/3-inch slices. Layer the slices in a large bowl, ensuring to sprinkle coarse salt over each layer. Allow them to sit for at least 2 hours to extract any bitterness.
  • Meanwhile, in a saucepan over medium heat, sizzle garlic in 2 tablespoons of olive oil until golden for about 2 minutes. Discard garlic. Introduce peeled tomatoes, bringing to a gentle boil until they soften, approximately 5 minutes. Lower the heat and let the sauce slowly thicken for about 20 minutes. Season with salt and pepper, then stir in 2/3 of the basil and simmer for an additional 3 minutes.
  • Rinse the eggplant slices under cold water, dry them, and fry in remaining 3 tablespoons of olive oil in a skillet until golden brown on both sides, about 3 to 5 minutes. Drain on paper towels and then cut into small cubes.
  • 1. Boil generously salted water in a large pot. 2. Cook spaghetti until al dente, stirring occasionally, for roughly 12 minutes. 3. Drain the spaghetti.
  • Combine the eggplant pieces with the tomato sauce and let it gently simmer for 10 minutes on low heat. Stir in the ricotta until well incorporated. Season with salt, pepper, and the remaining basil. Toss in the drained spaghetti and cook until warmed through, about 3 minutes.

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