Pasta Alla Norma Recipe | The Pasta You Didn’t Know You Needed
You’ve probably never heard of Pasta alla Norma… but after this video, you’ll wonder why the whole world isn’t obsessed with it.
►Full written recipe: https://thecookingfoodie.com/recipe/pasta-alla-norma-sicilian-eggplant-pasta/
► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie
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Ingredients:
225g (8 oz) pasta (traditionally rigatoni, penne, or spaghetti)
1 Eggplant, medium-large
Extra virgin olive oil
Salt
Pepper
3-4 Garlic cloves, crushed
2 Cans peeled tomatoes
Fresh basil
Ricotta Salata
Directions:
1. Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated.
2. Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes.
3. Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute.
4. Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor.
5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining.
6. Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated.
7. Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
