Pasta Alla Norma
Updated May 31, 2023
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds eggplant
- Olive oil as needed (at least ½ cup)
- Salt and pepper
- 1tablespoon chopped garlic
- 3 or 4dried chiles
- 1½pounds tomatoes, chopped (canned are fine; about 1 can)
- 1teaspoon good dried oregano, or 1 tablespoon fresh
- 1pound long pasta
- ½cup chopped parsley or basil
- ½cup grated ricotta salata (or in a pinch, pecorino Romano)
Nutritional analysis per serving (6 servings)
383 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 13 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the eggplant about ½ inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
- Step 2
At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
- Step 3
Cook the pasta until tender but not mushy. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.
Private Notes
Comments
Cut unpeeled eggplant into 1" cubes. In baking dish, combine eggplant, olive oil, 1/2 tsp of red pepper flakes, and sea salt. Bake at 400 degrees for 40 minutes, tossing occasionally. Eggplant will be custard-like.
For sauce: in skillet combine 3-4 tomatoes coarsely chopped, 2 tbs each of olive oil and tomato paste; and red pepper flakes and sea salt to taste. Simmer for 3/4 hours until it has a tomato jam-like consistency.
We use various cheeses: ricotta salata, Parmesan, or chevre.
This was delicious due in large part to some of the comments I read ahead of time. I, too, roasted the eggplant cubes that I'd tossed w/s+p for 25 minutes at 400. They came out perfect. For the sauce I used a large can of San Marzano tomatoes and 2 TBS tomato paste. I added red pepper flakes instead of the dried chiles. To my good fortune our local grocery had ricotta salata and that was a wonderful finishing touch. I will surely make this again with these modifications to the recipe.
An old favorite, reimagined a bit and just as good. I'd suggest roasting the eggplant (cubed) in the oven at around 400F for about 25 minutes or so, tossed with oil and seasonings, on a sheet lined with parchment paper. Make the tomatoes while it's roasting, cook the pasta too and then assemble. Buon appetito!
this is great!
I used the frypan method to cook the eggplant. This saves turning on the oven and you can prep other ingredients while the eggplant browns. Although the recipe says "abundant oil," you can get away with using less than the recommended half cup. As for the tomato sauce, cook for a good 25-30 minutes to develop flavors and taste for sweetness at the end.
Wet ricotta is delicious with this, if you live in a town with no dry ricotta.