Pasta alla Norma

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This Pasta alla Norma recipe highlights the flavors of Sicily with oven-roasted eggplant, a fragrant tomato and garlic sauce, and fresh basil. Topped with ricotta salata, it’s a lighter, flavor-forward version of the Italian classic that comes together in under an hour.

Prep Time15

Cook Time35

Total Time50

Course: Entrées

Cuisine: Italian

Servings: servings

Author: Lynne Webb

Ingredients

4 ounces rigatoni or other ridged tubular pasta
1 large eggplant peeled and cut into 1-inch cubes
3 tablespoons olive oil divided
3/4 cup onion chopped
3 cloves garlic minced
2-1/2 cups canned diced tomatoes undrained
3 ounces ricotta salata crumbled
3 tablespoons chiffonade of fresh basil divided
Salt and freshly ground black pepper
Romano or Parmesan cheese for grating

Instructions

Preheat the oven to 425°F and bring a large pot of salted water to a boil.
Toss the cubed eggplant with 2 tablespoons of olive oil, season lightly with salt and pepper, and spread in a single layer on two parchment-lined baking sheets. Roast for 12 to 15 minutes, until tender and golden brown around the edges. Remove from the oven and set aside.
While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook for 1 to 2 minutes more.
Stir in the tomatoes and bring to a simmer. Season with salt and pepper, reduce the heat slightly, and let the sauce cook gently for 20 minutes, stirring occasionally.
During the last 10 minutes of sauce cooking time, cook the pasta according to package directions. Drain and return it to the pot.
Add the tomato sauce to the pasta and toss to coat. Stir in most of the basil, reserving a little for garnish.
Gently fold in the roasted eggplant and crumbled ricotta salata, taking care not to mash the eggplant.
To serve, divide the pasta between 2 bowls, top with grated Romano cheese, a sprinkling of fresh basil and a little freshly ground black pepper.

Notes

DOUBLING THE RECIPE: This recipe can easily be doubled to serve 4, however, depending on oven space, you may need to roast your eggplant in batches to avoid crowding the baking sheets. Roasting the cubes of eggplant too close together inhibits caramelization. This would add about 15 minutes to the cook time.

MAKE-AHEAD TIPS: Pasta alla Norma is a pasta dish that's best enjoyed fresh, but you can prepare the tomato sauce up to two days in advance, stored in the refrigerator and gently reheated before combining with the pasta. You can also roast your eggplant cubes ahead of time.

STORAGE TIPS: Leftovers will keep in the refrigerator for up to three days. Reheat them gently on the stovetop, and add a fresh sprinkle of basil and cheese before serving. Freezing isn’t recommended, as eggplant doesn’t hold up well once thawed.

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