Pasta alla Norma
A classic Sicilian pasta dish featuring tender eggplant, a rich tomato sauce, and fresh basil. This vegetarian meal is comforting and full of Mediterranean flavors, perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 666 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcseggplant, cut into 1/2 inch (1.3 cm) cubes
- 400 gpasta, penne or rigatoni
for eggplant
- 1 tspsalt
for frying
- 0.5 cupolive oil
sauce
- 2 clovegarlic, minced
- 800 gcrushed tomatoes
- 0.25 cupfresh basil, chopped, plus extra for garnish
- 0.5 tspblack pepper, freshly ground
garnish
- 0.5 cupricotta salata, grated
Equipment
large pot · large skillet · slotted spoon · colander · large saucepan
The method
Step by step
- 1
Place the cubed eggplant in a colander, sprinkle with the eggplant salt, and let it sit for 20 minutes to draw out excess moisture.
About 20 min
Cook’s note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil when frying.
- 2
While the eggplant rests, prepare the tomato sauce. Heat a large saucepan or pot over medium heat.
About 1 min
- 3
Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.
About 1 min
- 5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes while you prepare the eggplant and pasta.
About 20 min
Cook’s note: The longer the sauce simmers, the more flavor it will develop.
- 6
Pat the eggplant cubes thoroughly dry with paper towels to remove all the released moisture and residual salt.
About 2 min
Cook’s note: This step is crucial for crispy eggplant.
- 7
Heat the frying olive oil in a large skillet or deep pot over medium-high heat until shimmering.
About 3 min
Cook’s note: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.
- 8
Fry the eggplant in batches, turning occasionally, until golden brown and tender.
About 10 min
Cook’s note: Do not overcrowd the pan; this helps the eggplant fry evenly.
- 9
Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
About 1 min
- 10
Cook the pasta according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1/2 cup of pasta water before draining.
- 11
Drain the pasta and add it directly to the simmering tomato sauce.
About 1 min
- 12
Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.
About 1 min
Cook’s note: If the sauce is too thick, add a splash of the reserved pasta water.
- 13
Toss everything together until the pasta is well coated.
About 1 min
- 14
Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.
Per serving
Nutrition
- Calories
- 666.1kcal
- Protein
- 15.5g
- Carbs
- 89.7g
- Fat
- 29.2g
- Fibre
- 10g
- Sugar
- 13.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pasta alla Norma in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.
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