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Pasta alla Norma #datenight #pastapastapasta #pastaallanorma #sugoallanorma #crostamollica #altogetheritalian #italianfood #PastaAllaNorma #Ziti #Eggplant #Melenzane #RicottaSalata #Pasta

Pasta alla Norma

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot for boiling pasta
  • Frying pan or skillet
  • Baking sheet
  • Cutting board
  • Chef’s knife
  • Colander
  • Mixing spoon
  • Ladle
  • Serving plates

Ingredients
  

  • Ingredients
  • For the Pasta:
  • 400 g 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:
  • 100 g 3.5 oz ricotta salata cheese, crumbled (or feta as a substitute)

Instructions
 

  • Method
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.