Pasta alla Norma: An Incredible Ultimate Recipe You Must Try
Author:Lisa
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
400g (14 oz) pasta (rigatoni or penne works best)
2 medium eggplants, diced
400g (14 oz) canned crushed tomatoes
2 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons olive oil
Salt and pepper, to taste
100g (3.5 oz) ricotta salata, grated
Fresh basil leaves, for garnish
Instructions
Follow these simple steps to create your own delicious Pasta alla Norma:
Sprinkle the diced eggplant with salt and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry.
Cook the Pasta: In a large pot, boil salted water. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Sauté the Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Roast the Eggplant: Add the eggplant to the skillet and cook until golden brown and tender, approximately 8-10 minutes. Stir occasionally to prevent sticking.
Add Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.
Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Finishing Touch: Stir in half of the grated ricotta salata, mixing until combined. Adjust seasoning if necessary.
Serve: Plate the pasta and sprinkle the remaining ricotta salata on top. Garnish with fresh basil leaves for a vibrant touch.
Notes
This recipe serves as a delightful dish for family and friends.