Pasta alla Norma - Eggplant Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4
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Calories
572 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma - Eggplant Pasta
Description
Pasta alla Norma highlights the rich, slightly bitter flavor of eggplant, which is cubed, dried to remove moisture, and fried in a generous amount of extra-virgin olive oil until crisp and golden. The tomato sauce is made by gently cooking plum tomatoes with garlic, fresh basil leaves, and a touch of brown sugar or a bay leaf to balance acidity. This sauce is simmered until flavors meld and then seasoned with sea salt and freshly cracked black pepper.
The sauce complements the tender pasta (penne, spaghetti, or rigatoni) cooked al dente, while the ricotta salata adds a salty, tangy finishing touch that cuts through the richness. Together, the elements produce a dish with a satisfying balance of crispy, soft, tangy, and savory components, honoring the traditional Sicilian preparation.
When preparing the eggplant, salting it beforehand and letting it rest helps draw out excess moisture and bitterness, which ensures the fried cubes maintain a pleasant texture and avoid sogginess. This extra step is particularly useful if time allows, improving the final dish’s quality.
Ingredients
- 1 eggplant large
- 255 ml extra-virgin olive oil approx 1 cup + 1 tablespoon
- 1 garlic clove
- 5 plum tomatoes whole canned
- 120 ml water approx ½ cup, or the juice of canned tomatoes
- 4 basil leaves
- brown sugar or a bay leaf, pinch
- sea salt freshly-cracked
- black pepper freshly-cracked
- 350 g pasta penne, spaghetti, rigatoni, etc
- 3 tablespoon ricotta salata cheese grated
Instructions
- Bring a large pot of water to a boil.
- Finely cube the eggplant, and pat the cubes dry with paper towels.
- Heat 1 cup (240 ml) of extra-virgin olive oil in a large pan over medium heat. Fold in the eggplant in a single layer and fry it until it’s crispy and golden on both sides, about 4 minutes.
- Remove the eggplant with a slotted spoon and arrange the cubes in a single layer on a dish covered with paper towels. Dab the slices with a paper towel to absorb the excess oil.
- Slice the tomatoes into half and remove their seeds. Heat a large pan with 1 tablespoon of extra-virgin olive oil and the garlic over medium heat. Fold in the tomatoes and stir-fry them for 5 minutes. Stir in ½ cup of warm water , 2 basil leaves and a pinch of sugar (or bay leaf), cover with a lid and cook for 10-15 minutes. Discard the garlic (and bay leaf if using) and season the sauce with sea salt and black pepper to taste.
- Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Drain the pasta and add it into the pan with the tomato sauce, followed by the fried eggplant cubes and the remaining basil leaves.
- Stir all the ingredients together, sprinkle the ricotta salata all over the pasta and serve.
Notes
- Salting and resting the eggplant cubes for 20-30 minutes before frying helps remove moisture and bitterness, preventing sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 93g | 31% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 752mg | 31% |
| Potassium | 1435mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 19g | 38% |
| Vitamin A | 699IU | 14% |
| Vitamin C | 51mg | 57% |
| Calcium | 211mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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