Pasta Alla Norma Recipe

Name: Pasta Alla Norma Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 3 tablespoons olive oil; ½ peeled finely grated yellow onion; 2 finely grated garlic cloves; 2 28- ounce cans whole peeled San Marzano tomatoes; 20 fresh basil leaves; 1 pound tubular pasta like penne rigate or rigatoni; 1 medium-sized skin on eggplant cut into 1-inch pieces about 12 ounces; ¼ cup avocado oil; 1 cup grated ricotta salata cheese; coarse salt and fresh cracked pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
799 kcal
Course
Main Course, Dinner
Cuisine
Italian-American Fussion

Pasta Alla Norma Recipe

Frida Davis

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This Pasta alla Norma Recipe of simmered tomato sauce with fried fresh eggplant, cheese, and basil is beyond delicious and easy to make.

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Ingredients

Servings

3 tablespoons olive oil
½ peeled finely grated yellow onion
2 finely grated garlic cloves
2 28- ounce cans whole peeled San Marzano tomatoes blended until smooth
20 fresh basil leaves
1 pound tubular pasta like penne rigate or rigatoni
1 medium-sized skin on eggplant cut into 1-inch pieces about 12 ounces
¼ cup avocado oil
1 cup grated ricotta salata cheese
coarse salt and fresh cracked pepper to taste

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Instructions

Add the olive oil to a large sauce pot over medium heat and heat it up for 30 to 45 seconds.
Next, stir in the onion and garlic, season with a little salt, and sauté for 2 minutes or until it starts to barely brown.
Turn the heat to low and cook, stirring occasionally, for 5 minutes or until the ingredients are caramelized.
Pour in the tomatoes, slightly tear half of the basil leaves, add them in, gently season with salt and pepper, and cook over low to medium heat for 20 to 30 minutes or until the amount has reduced by about 1/3.
Once the sauce is done, adjust any seasonings with salt and pepper and keep warm to the side.
Next, add the avocado oil to a large frying pan over high heat and heat until it begins to smoke lightly.
Add in the eggplant and spread it around so that they are on a single layer covering as much surface area as possible.
Sauté the eggplant for no more than 90 seconds. You want them to be browned on 1 or 2 sides without overcooking. They should be al dente.
Set them to the side on a paper towel to drain off any excess oil.
Next, add your pasta to a large pot of boiling water and cook it according to the package or al dente.
Drain the pasta and add it to the saucepot with sauce along with ½ of the grated Ricotta Salata, ½ the remaining basil leaves, salt, and pepper.
Fold the ingredients together using a spoon or rubber spatula until combined.
Serve the pasta in a bowl and then add on the fried eggplant, remaining cheese, basil leaves, and optional drizzle of olive oil.

Notes

Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings with salt and pepper and serve.
If you use fresh homemade pasta, it will only take 1 to 2 minutes to cook.
Try adding cooked chicken or shrimp to this dish for an extra punch of protein.
Al dente means to the tooth. The pasta should be firm but not hard or chalky.
Any pasta shape will work for this recipe.
Ricotta Salata is by nature, Sicilian.
Use 1 tablespoon of dry basil instead of the fresh basil I used.

Nutrition Information

Show Details

Calories 799kcal (40%) Carbohydrates 111g (37%) Protein 27g (54%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 32mg (11%) Sodium 343mg (14%) Potassium 1235mg (35%) Fiber 11g (44%) Sugar 17g (34%) Vitamin A 865IU (17%) Vitamin C 24mg (27%) Calcium 244mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 799 kcal

% Daily Value*

Calories	799kcal	40%
Carbohydrates	111g	37%
Protein	27g	54%
Fat	29g	45%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Cholesterol	32mg	11%
Sodium	343mg	14%
Potassium	1235mg	26%
Fiber	11g	44%
Sugar	17g	34%
Vitamin A	865IU	17%
Vitamin C	24mg	27%
Calcium	244mg	24%
Iron	5mg	28%