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Pasta alla Norma recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Impress with classic Sicilian pasta alla Norma, a masterpiece named after an opera, featuring tomatoes, eggplant, and rigatoni. Use canned tomatoes for consistent flavor, salt eggplant for balance, and be patient when frying to achieve golden brown perfection. Any pasta shape works, but rigatoni captures the sauce best. For more simple pasta inspiration, try creamy pumpkin and mushroom pasta or traditional carbonara florentine.
Ingredients:
  • 1 large eggplant, cut into 1.5cm slices
  • 60ml (¼ cup) extra virgin olive oil
  • 2 x 400g can finely chopped tomatoes
  • 2 garlic cloves, bruised, peeled
  • 2 large basil sprigs, plus extra leaves to serve
  • 400g rigatoni pasta
  • Coarsely grated ricotta salata, to serve
Instructions:
  • Lay the eggplant slices on a tray and generously sprinkle with salt. Let it sit for 20 minutes to extract any bitter juices. Rinse under cold water and pat dry with paper towel before cutting into cubes.
  • Lay the eggplant on a tray and generously salt it. Allow it to rest for 20 minutes to release any bitter juices. Rinse the eggplant under cold water and pat dry with paper towel. Then, chop into cubes.
  • Combine the tomato, garlic, and basil in the pan. Simmer, stirring occasionally, for 10 minutes until slightly reduced and thickened. Season with salt, pepper, and a hint of sugar, if desired.
  • Cook the pasta in a generously salted large saucepan of boiling water following the instructions on the packet or until it is tender but still has a bite to it. Drain thoroughly.
  • Strain out the garlic and basil from the tomato sauce. Add the pasta and eggplant to the pan, gently tossing everything together.
  • Top the pasta with ricotta salata and fresh basil before serving promptly.

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