Classic Pasta Alla Norma
Updated June 1, 2023
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Extra-virgin olive oil
- 1small onion, diced
- Salt and pepper
- 2garlic cloves, peeled
- Pinch of crushed red pepper
- 12basil leaves, plus a few basil sprigs for garnish
- 4cups peeled, chopped tomatoes with juice, fresh or canned
- 3 or 4small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
- 1pound pasta, such as penne, rigatoncini or spaghetti
- 1cup coarsely grated ricotta salata
- ¼cup toasted bread crumbs, preferably homemade
Nutritional analysis per serving (6 servings)
465 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 16 grams protein; 912 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
Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
- Step 2
Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
- Step 3
Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it’s time to cook the pasta.
- Step 4
Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Step 5
Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
- Step 6
To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.
- Step 7
Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.
Private Notes
Comments
It is essential NOT to add the eggplants to the sauce before tossing the pasta, otherwise the eggplant flavor will be lost. Instead, first toss the pasta in the tomato sauce and then add the eggplants at the very last moment. In Sicily, some places serve the eggplants separately at the table, only to be added just before eating the pasta. The basil is also best if added raw at the end (before the eggplants), as it loses much flavor when cooked.
Heat your oil to the proper temperature BEFORE you add the eggplant and it will not be absorbed.
Eggplant absorbs oil like a sponge. Why not cook the sliced eggplant under the broiler, and then cut into cubes. Much healthier and easier.
another goddamn recipe where it says "half an hour" at the top when that isn't realistic at all *because the cooking stages add up to longer than that*
Roast eggplant with Martha Shulmans recipe- 425 degrees, cut in half, on oiled parchment paper roast cut side down until soft. Don’t burn! Add eggplant at end so it goes on top of mixed pasta and sauce, sprinkle basil on top with cheese. I used Parmesan Excellent!!!
We couldn't find ricotta salata. Took a tip from another recipe to mix feta and pecorino romano 50/50. It worked wonderfully.