5 from 18 votes
Pasta alla Norma - Eggplant Pasta
Pasta alla Norma is a classic Italian dish featuring crispy fried eggplant cubes paired with a tomato basil sauce and ricotta salata. The eggplant is carefully dried and fried in extra-virgin olive oil until golden and crisp, then combined with a savory-tangy sauce made from plum tomatoes, garlic, and basil. The dish is finished with freshly cracked black pepper, salt, and grated ricotta salata cheese, creating a well-rounded flavor profile with contrasting textures.
Prep Time
5 mins
Cook Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
572 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Notes
- Salting and resting the eggplant cubes for 20-30 minutes before frying helps remove moisture and bitterness, preventing sogginess.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 572
% 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.