DinnerMain Course

Pasta alla Norma

Name: Pasta alla Norma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 2 pcs eggplant cut into 1/2 inch cubes; 1 tsp salt; 0.5 cup olive oil; 400 g pasta penne or rigatoni; 2 clove garlic minced; 800 g crushed tomatoes; 0.25 cup fresh basil chopped, plus extra for garnish; 0.5 tsp black pepper freshly ground; 0.5 cup ricotta salata grated

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

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 666 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
400 gpasta, penne or rigatoni

for eggplant

1 tspsalt

for frying

0.5 cupolive oil

sauce

2 clovegarlic, minced
800 gcrushed tomatoes
0.25 cupfresh basil, chopped, plus extra for garnish
0.5 tspblack pepper, freshly ground

garnish

0.5 cupricotta salata, grated

Equipment

large pot · large skillet · slotted spoon · colander · large saucepan

The method

Step by step

1
Place the cubed eggplant in a colander, sprinkle with the eggplant salt, and let it sit for 20 minutes to draw out excess moisture.
About 20 min
Cook’s note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil when frying.
2
While the eggplant rests, prepare the tomato sauce. Heat a large saucepan or pot over medium heat.
About 1 min
3
Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.
About 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes while you prepare the eggplant and pasta.
About 20 min
Cook’s note: The longer the sauce simmers, the more flavor it will develop.
6
Pat the eggplant cubes thoroughly dry with paper towels to remove all the released moisture and residual salt.
About 2 min
Cook’s note: This step is crucial for crispy eggplant.
7
Heat the frying olive oil in a large skillet or deep pot over medium-high heat until shimmering.
About 3 min
Cook’s note: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.
8
Fry the eggplant in batches, turning occasionally, until golden brown and tender.
About 10 min
Cook’s note: Do not overcrowd the pan; this helps the eggplant fry evenly.
9
Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
About 1 min
10
Cook the pasta according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1/2 cup of pasta water before draining.
11
Drain the pasta and add it directly to the simmering tomato sauce.
About 1 min
12
Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.
About 1 min
Cook’s note: If the sauce is too thick, add a splash of the reserved pasta water.
13
Toss everything together until the pasta is well coated.
About 1 min
14
Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.

Per serving

Nutrition

71%Score

Calories: 666.1kcal
Protein: 15.5g
Carbs: 89.7g
Fat: 29.2g
Fibre: 10g
Sugar: 13.5g

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 saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.