Main Course

Pasta alla Norma

Name: Pasta alla Norma
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 pcs eggplant cut into 1/2-inch cubes; 1 tsp salt; 0.5 cup olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 800 g crushed tomatoes; 1 tsp dried oregano; 0.25 tsp black pepper freshly ground; 0.25 cup basil fresh, chopped; 340 g pasta penne or rigatoni; 0.5 cup ricotta salata grated; 0.25 cup basil fresh leaves

A classic Sicilian pasta dish featuring tender eggplant, rich tomato sauce, and fresh basil. This vegetarian meal is comforting and full of vibrant Mediterranean flavors.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 631 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcseggplant, cut into 1/2-inch cubes
340 gpasta, penne or rigatoni

eggplant prep

1 tspsalt

for frying

0.5 cupolive oil

sauce

1 pcsyellow onion, finely chopped
3 clovegarlic, minced
800 gcrushed tomatoes
1 tspdried oregano
0.25 tspblack pepper, freshly ground
0.25 cupbasil, fresh, chopped

garnish

0.5 cupricotta salata, grated
0.25 cupbasil, fresh leaves

Equipment

slotted spoon · large skillet · paper towels · large pot · colander

The method

Step by step

1
Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.
About 25 min
Cook’s note: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during frying.
2
While the eggplant is resting, prepare the tomato sauce. Heat a large skillet or pot over medium heat.
3
Add a drizzle of olive oil, then add the yellow onion and cook until softened, about 5-7 minutes.
About 6 min
4
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Pour in the crushed tomatoes, add the dried oregano, and season with black pepper and a pinch of salt.
6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, stirring occasionally.
About 25 min
Cook’s note: Longer simmering develops deeper flavor.
7
While the sauce simmers, rinse the eggplant under cold water to remove the salt, then pat it thoroughly dry with paper towels.
About 5 min
Cook’s note: Ensure the eggplant is very dry to prevent oil splatter and achieve good browning.
8
Heat the olive oil for frying in a large pan over medium-high heat.
About 2 min
9
Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per batch.
About 15 min
Cook’s note: Do not overcrowd the pan, as this will steam the eggplant instead of frying it.
10
Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
11
Cook the pasta according to package directions in a large pot of salted boiling water until al dente.
About 10 min
Cook’s note: Reserve a small amount of pasta cooking water before draining.
12
Stir the chopped fresh basil into the tomato sauce.
13
Add the drained pasta to the skillet with the tomato sauce and toss to combine.
About 1 min
Cook’s note: If the sauce is too thick, add a splash of the reserved pasta water.
14
Gently fold in most of the fried eggplant, reserving some for garnish.
About 1 min
15
Serve immediately, topped with grated ricotta salata and the remaining fried eggplant and fresh basil leaves.

Per serving

Nutrition

71%Score

Calories: 630.8kcal
Protein: 14.2g
Carbs: 82.7g
Fat: 29.1g
Fibre: 10.3g
Sugar: 14.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasta alla Norma in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.