Description
Pasta alla Norma is a classic Sicilian eggplant pasta recipe that features roasted eggplant, rich homemade marinara sauce, and a finishing touch of ricotta salata cheese. The dish combines al dente rigatoni with tender, caramelized eggplant and fresh basil, making it a flavorful and satisfying vegetarian main course perfect for any occasion.
Ingredients
Units
Scale
For the Marinara Sauce:
- 1 (28-ounce) can whole peeled San Marzano tomatoes with purée
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh basil
For the Pasta:
- 2 1/2 pounds globe eggplant
- Kosher salt (for seasoning)
- Extra-virgin olive oil (for brushing and roasting)
- 1 pound rigatoni pasta
- 1/4 teaspoon kosher salt
- 1/2 cup torn basil leaves, plus more for serving
- 2 cups homemade marinara sauce or jarred marinara
- Ricotta salata (or pecorino or cotija as alternatives)
Instructions
- Prepare the Marinara Sauce: Pour the tomatoes and purée into a bowl and crush them with your hands or the back of a spoon, then set aside. In a large skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally and cook until fragrant and golden, about 5 minutes. Add the red pepper flakes and cook for another 30 seconds. Remove the skillet from the heat and let the oil cool slightly. Carefully stir in the tomato paste, taking care as the oil may splatter. Cook for 1-2 minutes, then add the crushed tomatoes, salt, and pepper to the pan. Add the basil sprigs and bring the mixture to a boil, then reduce to a bubbling simmer. Simmer over low heat, stirring occasionally, for 30 minutes. Stir to mix in the oil that rises to the top, then discard the basil sprigs and garlic. Remove sauce from heat.
- Roast the Eggplant: While the sauce simmers, preheat the oven to 425°F (220°C). Trim the ends off the eggplants, then slice them in half vertically and cut into 1/2-inch thick half-moon shapes. Arrange the pieces in a single layer on a sheet pan brushed with olive oil (use two pans if needed). Brush the tops with more olive oil, sprinkle with kosher salt, and roast in the oven until golden brown, about 30 minutes.
- Cook the Pasta: While the eggplant roasts, bring a large pot of water to a boil. Salt the water generously to season the pasta well. Add the rigatoni and cook until al dente. Reserve 3/4 cup of pasta water using a mug or measuring cup, then drain the pasta.
- Combine and Finish: Return the drained pasta to the pot and add the torn basil, marinara sauce, and roasted eggplant. Gradually stir in the reserved pasta water (starting with 1/2 cup and adding more as needed) to help blend the sauce. Stir well to combine and adjust seasoning with more salt or red pepper flakes if desired.
- Serve: Transfer the pasta to a serving bowl and top generously with freshly grated ricotta salata and extra basil leaves. Serve immediately.
Notes
- If you can’t find ricotta salata, pecorino or cotija cheese are good substitutes. Fresh mozzarella can also work, though it is softer and less tangy.
- For best flavor, use San Marzano tomatoes for the sauce.
- Ensure the eggplant is well roasted for a caramelized texture.
- Cook pasta just until al dente to avoid a mushy texture after combining.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 570
- Sugar: 13g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 10mg
