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Pasta alla Norma
Pasta alla Norma
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Prep Time:
10 minutes
Cook Time:
27 minutes
Total Time:
67 minutes
Authentic Sicilian pasta alla Norma with crispy fried eggplant, creamy ricotta salata, and spicy cayenne peppers for a flavorful meal.
Ingredients:
  • 1 eggplant, sliced into 1-inch rounds
  • 2 tablespoons rock salt
  • 1 (14.25 ounce) can tomato puree
  • 1 teaspoon rock salt
  • 1 clove garlic, lightly smashed
  • 5 large basil leaves
  • 1 (8 ounce) package penne pasta
  • 3.5 tablespoons ricotta salata
  • 1 tablespoon diced fresh cayenne pepper, or to taste
Instructions:
  • In a large bowl, soak eggplant with 2 tablespoons of salt and enough water to cover. Place a plate over the eggplant to submerge it in water for around 30 minutes. Afterward, drain, rinse with cool water, pat dry, and cube.
  • In a saucepan over medium-low heat, mix together tomato puree, 1 teaspoon rock salt, garlic, and basil. Stir occasionally and simmer for 5 to 10 minutes until flavors meld.
  • Heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, about 5-10 minutes. Drain on paper towels.
  • 1. Boil a large pot of salted water until bubbling; add penne and cook for about 11 minutes, stirring occasionally until al dente. Drain the pasta and mix in the tomato-basil sauce. Serve in 4 bowls and layer with eggplant, ricotta, and diced pepper evenly over each portion.

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