Pasta alla Norma

 Pasta alla Norma (Sicilian Eggplant Pasta)

A classic from Sicily, this pasta features fried eggplant, tomato sauce, and ricotta salata cheese. It’s rich, hearty, and full of Mediterranean flavor.

🕒 Prep Time: 15 mins | 🍳 Cook Time: 25 mins | 🍽 Serves: 4

                                

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Ingredients:

• 400g (14 oz) rigatoni or spaghetti
• 2 medium eggplants, cubed
• 3 tablespoons olive oil (plus more for frying)
• 3 cloves garlic, minced
• 400g (14 oz) crushed tomatoes (canned or fresh)
• A few fresh basil leaves
• Salt and pepper to taste
• ½ cup ricotta salata (or use Parmesan as a substitute), grated or crumbled

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Instructions:

1. Salt the eggplant:
   Toss eggplant cubes with a bit of salt and let them sit for 20–30 minutes. Rinse and pat dry to remove bitterness.
   
   
2. Fry the eggplant:
   In a pan, heat olive oil and fry eggplant until golden and soft. Set aside on paper towels to drain.
   
   
3. Make the sauce:
   In the same pan, sauté garlic in olive oil until fragrant. Add crushed tomatoes, salt, pepper, and basil. Simmer for 10–15 minutes.
   
   
4. Cook the pasta:
   Boil pasta until al dente. Reserve ½ cup of the pasta water.
   
   
5. Combine:
   Add the cooked pasta and fried eggplant to the sauce. Add a splash of pasta water if needed to loosen.
   
   
6. Serve:
   Top with ricotta salata and fresh basil.