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Pasta alla Norma

Pasta alla Norma is a rustic Italian dish featuring al dente pasta tossed with a smoky eggplant and tomato sauce, finished with fresh basil and salty cheese. The eggplant is sautéed until golden and soft, creating a velvety texture, while the sauce is fragrant and vibrant, culminating in a hearty, visually appealing plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g pasta (such as penne or spaghetti) preferably durum wheat
  • 2 large eggplants firm and shiny
  • 2 cups tomato sauce fresh or canned
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon chili flakes adjust to taste
  • a handful fresh basil leaves roughly torn
  • 1/2 cup Ricotta Salata or Pecorino Romano grated or crumbled
  • Salt to taste Salt for pasta water and seasoning

Equipment

  • Large pot
  • Wide skillet or sauté pan
  • Ladle or slotted spoon
  • Wooden spoon
  • Chef’s knife

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain, reserving a cup of starchy water, and set aside.
  2. While the pasta cooks, wash and slice the eggplants into rounds or half-moons about half an inch thick.
  3. Heat the olive oil in a wide skillet over medium heat until shimmering and fragrant. Add the sliced eggplant, a pinch of salt, and cook, stirring occasionally, until golden brown and soft, about 8-10 minutes.
  4. In a small pan, warm the tomato sauce over low heat with chili flakes, letting it gently simmer and develop aroma.
  5. Add the drained pasta to the skillet with eggplant, pouring in a splash of the reserved starchy water if needed to loosen the sauce. Toss gently over low heat until combined and heated through, about 2 minutes.
  6. Pour the warm tomato sauce over the pasta and eggplant, tossing to coat thoroughly and allowing the flavors to meld.
  7. Finish by adding torn basil leaves and sprinkling the grated Ricotta Salata or Pecorino Romano on top.
  8. Serve immediately, garnished with additional basil or cheese if desired, and enjoy the vibrant flavors and textures of this comforting dish.

Notes

Ensure eggplant slices are cooked until golden and crispy on the edges for maximum flavor. Adding basil at the end preserves its bright aroma, and reserve some pasta water to help create a silky sauce consistency.