Get ready for the ultimate Pasta alla Norma recipe! This
authentic Italian dish brings together fresh ingredients for a delicious
eggplant pasta that’s perfect anytime you have this veggie on hand. Best of
all, it’s naturally vegetarian and ideal for any occasion! Ingredients
2 eggplant (about 2 pounds)
2 tablespoons kosher salt
½ cup olive oil, divided
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
28-ounce can crushed tomatoes
1 teaspoon Italian seasoning blend (or dried
oregano)
salt and pepper to taste
1 pound rigatoni
½ cup basil, torn or chopped
Ricotta salata for serving (parmesan, pecorino Romano,
or whole milk ricotta can be substituted)
Instructions
Wash and trim the eggplants. You can peel them if you
prefer, but it's not necessary. Cut the eggplants into ½-inch cubes. Place the
eggplant cubes in a colander, sprinkle with 2 tablespoons of kosher salt, and
let them sit for about 30 minutes. (This helps remove excess moisture and
bitterness.) Afterward, rinse with cool water and pat them dry with paper
towels.
Heat a large skillet or pot over medium-high heat. Add in ¼
cup of olive oil and add in eggplant cubes. Fry the eggplant until golden in
color, about 10 minutes. Remove the eggplant from the pan with a spoon and set
aside.
In the same pan, heat the remaining ¼ cup olive oil over
medium heat. Add the minced garlic and red pepper flakes (if using), and sauté
for about 1-2 minutes until fragrant. Pour in the canned crushed tomatoes,
Italian seasoning, and season with salt and black pepper. Simmer the tomato
sauce for about 10 minutes, stirring occasionally, until it thickens and the
flavors meld.
Add the fried eggplant cubes to the tomato sauce and let
them simmer together for a few more minutes to combine the flavors. Adjust the
seasoning if needed.
While the sauce is simmering, cook the pasta in a large pot
of salted boiling water according to the package instructions until al dente.
Drain.
Toss the cooked pasta with the eggplant and tomato sauce mixture.
Stir in torn or chopped fresh basil leaves.
Divide the Pasta alla Norma among plates or bowls. Finish by
grating the ricotta Salata cheese over each serving. If you can't find ricotta Salata,
whole milk ricotta cheese, pecorino Romano, or parmesan cheese works well as a
substitute.
Elizabeth Kilbride is a writer and editor with forty years
of experience, including twelve years in online content. She is the author of
five books and holds an Associate of Arts degree in Business Management, a Bachelor's in mass communication and cyber-analysis, and a master’s in
criminology with a focus on cybercrime and identity theft. Currently pursuing a
Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs,
elections, history, and true crime. She is also a gourmet cook, life coach, and
artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels.
As a political operative, she has been involved in over 300 campaigns and has
transformed many life events into books and scripts. Additionally, Elizabeth
manages seven blogs on topics ranging from art and life coaching to food,
writing, gardening, opinion, and history pieces.
Italian Cuisine, Mediterranean, Kilbride, Potpourri of
Frugality, Homemade, Do it yourself
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