Pasta alla Norma con Ricotta

Pasta alla Norma is a beloved Sicilian dish originating from Catania, a city on the island’s eastern coast. It beautifully combines pasta, eggplant, tomatoes, and ricotta salata, a salted ricotta cheese that brings a punchy, savory element to the dish. Based on my overall experience, the slow-cooked eggplant is key to achieving a tender, caramelized texture that complements the rich tomato sauce.

Let me show you how I make Pasta alla Norma with Ricotta, a dish that feels authentic and satisfying, even in your own kitchen.

What to Expect:

When making Pasta alla Norma, expect a satisfying balance of flavors. The eggplant is sweet and tender, the sauce is rich and full of umami, and the ricotta salata adds a creamy, salty finish. It’s a perfect comfort food with an Italian twist.

Recipe for Pasta alla Norma with Ricotta

Prep Time: 15 minutes

Course: Main

Equipment Needed:

Skillet, pot for boiling pasta, wooden spoon

• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta alla Norma con Ricotta  now.

Ingredients:

• 6 tablespoons extra virgin olive oil (plus extra for drizzling)
• 3 medium Italian or Japanese eggplants, sliced into 1/4-inch rounds
• Salt
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28 oz) can of whole peeled tomatoes, crushed by hand
• 1 lb of rigatoni or penne
• Fresh basil leaves (optional for garnish)
• 4 oz ricotta salata (finely grated)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta alla Norma con Ricotta  now.

Method:

1. Prepare the Eggplant:
   • Heat 2 tablespoons of olive oil in a skillet over medium heat. Once shimmering, add the eggplant slices in batches to avoid overcrowding. Season with salt and cook until golden and tender, about 10 minutes per batch. Set aside.
2. Make the Sauce:
   • In the same skillet, add the remaining olive oil and sauté the garlic, oregano, and red pepper flakes over medium-high heat for about 1 minute. Stir in the tomato paste and cook for another 2 minutes.
   • Add the crushed tomatoes, bring to a simmer, and cook for 10 minutes, allowing the sauce to thicken.
3. Cook the Pasta:
   • Meanwhile, bring a pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
4. Combine:
   • Toss the drained pasta into the sauce, adding a bit of reserved pasta water if necessary to help the sauce cling to the pasta. Stir in the cooked eggplant and combine well.
5. Serve:
   • Divide the pasta onto plates, and generously sprinkle with grated ricotta salata and fresh basil. Drizzle with extra olive oil if desired.

Variations:

• Vegan Version: Use a plant-based ricotta or skip the cheese altogether and add a drizzle of olive oil or a sprinkle of nutritional yeast for a savory touch.
• Gluten-Free Option: Use gluten-free pasta varieties like rice or corn pasta.
• Spicy Twist: Add more red pepper flakes or a splash of hot sauce to the sauce for extra heat.

Tips:

• Eggplant Prep: I’ve found that it’s best to let the eggplant cook slowly in olive oil, which really draws out its flavor. This can take a little longer, but the results are worth it.
• Cheese Substitute: If you can’t find ricotta salata, a mix of Parmesan and feta can mimic its sharp, salty profile.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta alla Norma con Ricotta  now.

Nutritional Information (per serving):

• Calories: ~450
• Protein: 13g
• Carbs: 55g
• Fat: 20g
• Fiber: 8g

I hope this guide has made making Pasta alla Norma seem a little less daunting! Or, have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!