Pasta alla Norma

Name: Pasta alla Norma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs large eggplant, 1-inch cubed; 1 lb rigatoni (or penne); 6 tbsp extra-virgin olive oil; 4 garlic cloves, thinly sliced; 2 cans crushed San Marzano tomatoes (28 oz can); 1/2 tsp red pepper flakes; 2 tsp kosher salt; 1 tsp granulated sugar; 3 oz ricotta salata (or feta, crumbled), shaved or crumbled; 1/2 cup fresh basil leaves, torn

A Sicilian classic of sauteed eggplant in a bright tomato sauce tossed with rigatoni and finished with salty ricotta salata and fresh basil.

55 minMediumServes 4520 cal/serving

ItalianDinnerStovetopVegetarianMediterraneanHigh FiberHalal-friendlyEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs large eggplant, 1-inch cubed
1 lb rigatoni (or penne)
6 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
2 cans crushed San Marzano tomatoes (28 oz can)
1/2 tsp red pepper flakes
2 tsp kosher salt
1 tsp granulated sugar
3 oz ricotta salata (or feta, crumbled), shaved or crumbled
1/2 cup fresh basil leaves, torn

Instructions

1

Toss 2 lbs 1-inch cubed large eggplant with 1 tsp kosher salt and let drain in a colander for 15 minutes; pat dry.
2

Heat half the 6 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden on all sides, 8-10 minutes total; transfer to a plate.
3

Reduce heat to medium. Add the remaining extra-virgin olive oil and 4 thinly sliced garlic cloves; cook 1 minute until fragrant. Add 1/2 tsp red pepper flakes and 2 cans crushed San Marzano tomatoes (28 oz can). Stir in 1 tsp granulated sugar and season with remaining 2 tsp kosher salt. Simmer 15 minutes.
4

Meanwhile, cook 1 lb rigatoni (or penne) in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
5

Return the fried eggplant to the sauce and stir gently. Add the drained rigatoni and toss, adding a splash of pasta water if needed.
6

Serve in bowls topped with 3 oz shaved or crumbled ricotta salata (or feta, crumbled) and 1/2 cup torn fresh basil leaves.

Questions

Can I make Pasta alla Norma dairy-free?

Yes. The dairy in this entry is 3 oz ricotta salata (or feta, crumbled), shaved or crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Pasta alla Norma gluten-free?

Yes. The gluten in this entry is 1 lb rigatoni (or penne). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Pasta alla Norma keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pasta alla Norma?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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