Pasta alla Norma
Pasta alla Norma is a flavorful vegetarian Sicilian dish prepared with penne rigate pasta, tomatoes, eggplant, fresh basil, and ricotta salata cheese.
- Serves: 6 persons
- 2cups cubed eggplant
- 1teaspoon salt, divided
- 2tablespoons olive oil
- 1teaspoon chopped garlic
- ½teaspoon red pepper flakes
- ½teaspoon dried oregano
- ½teaspoon black pepper
- 2cups canned Italian chopped tomatoes
- 3tablespoons chopped fresh basil, plus more for garnish
- 1pound penne rigate pasta
- Freshly grated ricotta salata or Parmesan cheese
Step 1Gather the ingredients.
Step 2Place the cubed eggplant in a colander and sprinkle with 1/2 teaspoon of the salt. Toss to coat.
Step 3Cover with a weighted plate and let drain for 15 minutes. Pat the eggplant cubes dry.
Step 4Bring a big pot of salted water to a boil for the pasta. Meanwhile, heat the olive oil in a large skillet over high heat. Add the eggplant and cook for 2 minutes.
Step 5Add the garlic, red pepper flakes, oregano, remaining 1/2 teaspoon of the salt, and the pepper.
Step 6Stir in the tomatoes and basil. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 7Cook the pasta in the boiling water according to package directions until al dente. Drain. Add to the pan with the sauce. Toss until well coated and cook for 2 minutes.
Step 8Turn off the heat and top with the freshly grated cheese. Toss well. Garnish with additional fresh basil to serve.