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

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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.

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Questions

What is Pasta alla Norma?

A Sicilian classic of sauteed eggplant in a bright tomato sauce tossed with rigatoni and finished with salty ricotta salata and fresh basil. This reference files it under Italian dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

Why salt and drain the vegetables in Pasta alla Norma?

Step 1 reads: "Toss 2 lbs 1-inch cubed large eggplant with 1 tsp kosher salt and let drain in a colander for 15 minutes; pat dry." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for feta in Pasta alla Norma?

The entry for Pasta alla Norma calls for 3 oz ricotta salata (or feta, crumbled), shaved or crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Pasta alla Norma less spicy?

Yes. The heat in Pasta alla Norma comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Can I make Pasta alla Norma gluten-free?

Yes. The gluten in Pasta alla Norma 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.

Is Pasta alla Norma vegan?

No, though it is vegetarian. What keeps it from vegan is 3 oz ricotta salata (or feta, crumbled), shaved or crumbled. For fully plant-based entries, see the vegan dinner collection.

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