Pasta Alla Norma
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
809 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Alla Norma
Description
The recipe starts by frying dry, patted eggplant cubes in olive oil until golden and tender, then salting them lightly. The pasta cooking water is brought to a boil separately. The pan is wiped clean, then infused with garlic and anchovies sautéed in extra virgin olive oil, which melts and flavors the oil base. Red pepper flakes add gentle heat, and tomato paste is cooked until aromatic, followed by hand-crushed plum tomatoes simmered into a rich sauce.
Rigatoni pasta is cooked just shy of al dente and then mixed into the sauce to finish cooking briefly and absorb flavor. The fried eggplant is added back for texture contrast. The dish is seasoned with salt and pepper, then topped with fresh basil leaves and shredded ricotta salata, a salty cheese that melts slightly and adds a distinctive finish. The method captures a complex layering of flavors and textures with a focus on eggplant’s creamy softness against the firm pasta.
Serve Pasta Alla Norma hot, as it works well as a main course with a green salad or crusty bread. Leftovers keep well and can be reheated gently, possibly with a splash of reserved pasta water to loosen the sauce if needed. Anchovies are optional and can be omitted for a milder sauce, and Pecorino Romano cheese can be substituted if ricotta salata is unavailable.
Ingredients
- 1 pound rigatoni pasta
- 1 1/2 pounds eggplant cubed
- 3/4 cup olive oil for frying eggplant
- 1/4 cup extra virgin olive oil
- 5 cloves garlic sliced
- 2 small anchovy fillet or 1-2 teaspoons anchovy paste
- 1/2 teaspoon red pepper flakes crushed, hot
- 3 ounces tomato paste
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1/4 packed cup basil
- 1 cup ricotta salata cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Heat the olive in a large pan over medium heat. Once the oil is hot, pat the eggplant cubes very dry then add to the pan. Working in batches, fry the eggplant until well browned and soft (about 10-12 minutes per batch) then remove to a paper towel-lined plate and sprinkle with salt.
- Bring a large pot of salted water to boil.
- Wipe the pan used to cook the eggplant down with paper towels then add the extra virgin olive oil, garlic, and anchovies. Saute for 2 minutes or until golden, while mashing the anchovies into the oil.
- Add the red pepper flakes and cook for 30 seconds. Next, add the tomato paste and cook for 5 minutes stirring frequently. If the paste starts to burn, add a splash of water and turn down the heat a bit if required.
- Add the crushed tomatoes to the pan and season with a bit of salt. Bring the sauce to a simmer.
- Once the pasta water comes to a boil, cook the pasta until 1 minute less than al dente.
- Add the pasta to the sauce and toss to coat. Add the eggplant cubes and the basil. Mix well and once the pasta reaches al dente remove the pan from the heat.
- Taste test and adjust salt and pepper to taste. Serve in bowls, evenly distributing the ricotta salata cheese onto each plate. Enjoy!
Notes
- Makes 4 large or 6 regular servings suitable for a main course.
- Anchovies can be omitted if preferred for a less salty flavor.
- Pecorino Romano can be used instead of ricotta salata if needed.
- If the pasta seems dry after combining with sauce, add reserved pasta water to loosen it before serving.
- Leftover pasta keeps up to 3 days refrigerated and reheats well in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 77.1g | 26% |
| Protein | 22.1g | 44% |
| Fat | 48.6g | 75% |
| Saturated Fat | 10.3g | 52% |
| Cholesterol | 113mg | 38% |
| Sodium | 1047mg | 44% |
| Potassium | 465mg | 10% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
