Pasta alla Norma Recipe Guide

Pasta alla Norma is a classic Sicilian dish that beautifully marries pasta with roasted eggplant, a rich tomato sauce, and creamy ricotta salata cheese. This dish not only captures the essence of Italian cuisine but also showcases the simplicity and depth of flavor that can be achieved with fresh, quality ingredients. From my own personal experience, Pasta alla Norma is a delightful way to enjoy summer produce, particularly when eggplants are at their peak. The combination of flavors is comforting, making it a perfect dish for any occasion.

Let me show you how I make this beloved Italian classic.

Notes on What to Expect

When preparing Pasta alla Norma, expect a comforting dish filled with rich, roasted flavors complemented by the tanginess of the tomato sauce. The texture of the eggplant will add a lovely depth to the pasta, while the cheese will provide a creamy finish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 55 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 400 calories per serving
• Cost of Ingredients: $12 – $15 (depending on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Frying pan or skillet
• Baking sheet
• Cutting board
• Chef’s knife
• Colander
• Mixing spoon
• Ladle
• Serving plates
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla norma here.

Ingredients

• For the Pasta:
  • 400g (14 oz) pasta (traditionally rigatoni or spaghetti)
  • Salt (for pasta water)
• For the Sauce:
  • 2 medium eggplants (about 600g), diced
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 can (400g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • Fresh basil leaves for garnish
• For Serving:
  • 100g (3.5 oz) ricotta salata cheese, crumbled (or feta as a substitute)
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla norma here.

Method

1. Prepare the Eggplant:
   • Preheat your oven to 200°C (400°F).
   • Spread the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt. Toss to coat evenly.
   • Roast in the oven for about 20 minutes or until the eggplant is golden and tender. Stir halfway through for even cooking.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta in a colander.
3. Make the Sauce:
   • In a large frying pan or skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
   • Pour in the crushed tomatoes, oregano, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
4. Combine Pasta and Sauce:
   • Add the roasted eggplant to the sauce and stir to combine.
   • Add the cooked pasta to the sauce, tossing gently to coat. If the mixture seems too dry, add some of the reserved pasta water until you reach your desired consistency.
5. Serve:
   • Serve hot, topped with crumbled ricotta salata cheese and fresh basil leaves.

Variations

• Vegetarian/Vegan: Omit the ricotta salata for a vegan version. You can also add other vegetables like zucchini or bell peppers for extra flavor.
• Gluten-Free: Substitute regular pasta with gluten-free pasta options available in stores.
• Spicy: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla norma here.

Tips and Substitutions

• Eggplant: If you find eggplants too bitter, sprinkle them with salt and let them sit for about 30 minutes to draw out moisture before rinsing and using them. This will enhance the flavor.
• Fresh Tomatoes: If you have fresh tomatoes, you can use them instead of canned. About 800g of fresh tomatoes, peeled and chopped will work well.
• Herbs: Fresh herbs like parsley or oregano can be added for an extra layer of flavor.

Nutritional Information Per Serving

• Calories: Approximately 400
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 800mg
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 12g

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