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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Place the cubed eggplant in a colander and sprinkle with 1/2 teaspoon of the salt. Toss to coat.Step 3
Cover with a weighted plate and let drain for 15 minutes. Pat the eggplant cubes dry.Step 4
Bring 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 5
Add the garlic, red pepper flakes, oregano, remaining 1/2 teaspoon of the salt, and the pepper.Step 6
Stir in the tomatoes and basil. Bring to a boil, then reduce the heat and simmer for 10 minutes.Step 7
Cook 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 8
Turn off the heat and top with the freshly grated cheese. Toss well. Garnish with additional fresh basil to serve.