Pasta alla Norma Recipe
Pasta Alla Norma is a classic Sicilian dish featuring rigatoni tossed with crispy, golden eggplant and a rich, fragrant tomato sauce, finished with salty ricotta salata and fresh basil. This comforting pasta combines simple Mediterranean ingredients for a flavorful, satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Eggplant
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1 lb eggplant, cut into 1-inch cubes
- Kosher salt, to taste
For the Pasta and Sauce
- 1 lb rigatoni
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 (28 oz) can crushed tomatoes
- Freshly ground black pepper, to taste
For Serving
- Ricotta salata, for grating or crumbling
- Fresh basil leaves
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare Eggplant: In a large pot or deep skillet over medium heat, warm the olive oil. Add the cubed eggplant in batches to avoid overcrowding, cooking until the pieces are crispy, golden brown, and tender inside, about 8 to 10 minutes. Transfer cooked eggplant to a plate to drain and season with kosher salt. Repeat for the remaining eggplant, adding more oil if needed.
- Make the Sauce: Drain all but 2 tablespoons of oil from the pot. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking until fragrant, approximately 1 minute. Add crushed tomatoes, season with salt and freshly ground black pepper, and bring the mixture to a simmer. Let it cook gently for 10 minutes to develop flavor.
- Combine Pasta and Sauce: Add the cooked rigatoni and 1/4 cup of the reserved pasta water to the tomato sauce. Toss to coat the pasta evenly. Fold in the crispy eggplant along with any oil on the plate. If the sauce is too thick, add more pasta water as needed to loosen it.
- Serve: Plate the pasta warm. Garnish generously with grated or crumbled ricotta salata and fresh basil leaves for a bright, salty finish.
Notes
- For perfectly cooked eggplant, avoid overcrowding the pan so it can brown nicely instead of steaming.
- Ricotta salata is a salty, firm cheese that adds a unique flavor; if unavailable, feta or Parmesan can be used as a substitute.
- Adjust red pepper flakes to your preferred spice level.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
Keywords: Pasta Alla Norma, Sicilian pasta, eggplant pasta, rigatoni recipe, Italian vegetarian recipe, ricotta salata pasta
Find it online: https://thefoodrecipe.com/pasta-alla-norma-recipe/
