Pasta alla Norma
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
364 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta alla Norma
Report
Pasta alla Norma, made with baked or roasted eggplant, ricotta, tomatoes, pasta, and fresh herbs, is an authentic Sicilian dinner that's welcome any day of the week, any night of the year.
Share:
Ingredients
- 1 large (1 to 1 1/2 lbs) eggplant
- sea salt
- 2 or 3 large (at least 18 oz) ripe tomatoes
- 1/4 cup extra-virgin olive oil plus more for tossing the eggplant
- 1 pound rigatoni or fettuccine
- 2 garlic cloves very thinly sliced
- crushed red pepper flakes
- 1 bunch basil leaves only, very roughly chopped (about 1 packed cup)
- About 2 tablespoons chopped mint leaves
- About 2 tablespoons Chopped flat-leaf parsley leaves
- 1 cant cup ricotta salata crumbled or coarsely grated, optional
- Parmesan Cheese optional
Instructions
- Heat the oven to 425°F (218°C).
- Using a vegetable peeler or a paring knife, peel all or some of the skin from the eggplant in stripes (it can be nice to have some, but not all, of the eggplant skin in the final pasta dish). Cut the eggplant into 1-inch dice and toss it on a rimmed baking sheet with enough olive oil to lightly coat it. Sprinkle with salt.
- Roast the eggplant until browned and very tender, about 20 minutes. The eggplant is done when you can easily squish a cube with your finger and it has a nice, creamy texture.
- Meanwhile, bring a big pot of salted water to a boil. Add the pasta and cook, stirring frequently, according to the package instructions.
- If you're in a hurry, cut the tomatoes into large dice about the size of, well, dice. Don't bother removing the skins and seeds. If you have a moment to intensify the flavor of your tomatoes, remove their skins and seeds and dice them, then place the diced tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes.
- Warm a large skillet over low heat and add the 4 tablespoons of olive oil. Toss in the garlic and crushed red pepper and stir a bit. Add the basil and a sprinkle of salt, raise the heat to medium, and cook, stirring, until the basil is dark green and wilted, being careful not to burn the garlic.
- Add the tomatoes, sprinkle with the salt (if you haven’t already), and cook until the tomatoes barely lose their rawness, about 5 minutes. Add the roasted eggplant and let the sauce simmer gently until the pasta is ready.
- Drain the pasta, reserving about 1 cup pasta cooking water. Toss the drained pasta with the sauce, the mint, and the parsley, tasting and adjusting the seasoning if necessary. If the mixture seems dry, add some of the pasta cooking water, a little at a time, until the sauce is your desired consistency. Toss in the ricotta salata, if using, and pass the Parmesan to grate.
Nutrition Information
Show Details
Serving
1portion
Calories
364kcal
(18%)
Carbohydrates
57g
(19%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
7g
Cholesterol
1mg
(0%)
Sodium
6mg
(0%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 364kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 6mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
Other Recipes
You'll Also Love
