Ycaroh's Kitchen blog

Sicilian Pasta alla Norma

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

4

Yield

4

Calories

Approximately 450 calories per serving
Dive into the heart of Sicilian cuisine with our Pasta alla Norma, a dish that beautifully marries the robust flavors of the Mediterranean. This traditional recipe features al dente pasta enveloped in a rich, savory tomato sauce, complemented by the tender, slightly sweet notes of fried or roasted eggplant. The dish is perfected with a generous topping of grated ricotta salata, adding a unique, salty tang that elevates the flavors to new heights. Pasta alla Norma is not just a meal; it’s a celebration of Sicilian heritage, a testament to the island’s love for simple, yet profoundly flavorful ingredients. Whether you’re dining solo or entertaining guests, this dish promises to transport your senses to the sun-drenched shores of Sicily.

Ingredients

  • 12 oz. spaghetti or rigatoni
  • 2 medium eggplants, cut into 1/2 inch cubes
  • Salt, to taste
  • Olive oil, for frying or roasting
  • 2 cups tomato sauce (preferably homemade)
  • 2 cloves garlic, minced
  • Crushed red pepper flakes, to taste
  • 1/2 cup fresh basil leaves, torn
  • 1 cup ricotta salata cheese, grated
  • Freshly ground black pepper, to taste

Instructions

  1. Sprinkle the cubed eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
  2. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden and tender. Remove and set aside.
  4. In the same skillet, add a bit more olive oil and sauté the garlic and red pepper flakes until fragrant.
  5. Stir in the tomato sauce and simmer for 10 minutes. Return the eggplant to the skillet, add the basil, and cook for another 5 minutes.
  6. Toss the cooked pasta with the eggplant and tomato sauce mixture. Season with black pepper.
  7. Serve hot, topped with grated ricotta salata and additional basil if desired.

Tips & Tricks

  • To achieve a lighter dish, you can roast the eggplant cubes in the oven at 400°F (200°C) until golden instead of frying.
  • If ricotta salata is unavailable, you can substitute it with feta cheese for a similar salty flavor.
  • Freshly made tomato sauce will enhance the flavor of the dish, but a high-quality store-bought sauce can also work well in a pinch.

Mise en Place

Ingredients

Utensils

  • Spaghetti or rigatoni
  • Medium eggplants
  • Salt
  • Olive oil
  • Tomato sauce
  • Garlic
  • Crushed red pepper flakes
  • Fresh basil leaves
  • Ricotta salata cheese
  • Freshly ground black pepper
  • Large pot
  • Large skillet
  • Colander
  • Knife
  • Cutting board

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