Homemade Pasta alla Norma Recipe

This easy recipe makes pasta alla Norma, or pasta with tomato and eggplant sauce. The classic Italian pasta dish has soft, bite-size eggplant and diced tomatoes in a spicy red spaghetti sauce.

– 1½ pounds (680 g) eggplant, peeled and sliced into bite-size chunk – ▢¼ cup (90 ml) plus 2 tablespoons extra-virgin olive oil – ▢Kosher salt – ▢½ cup (80 g) thinly sliced white or red onion – ▢1 tablespoon finely chopped garlic, 2 or 3 clove – ▢1 fresh red chili pepper, such as Fresno, finely chopped – ▢½-1 teaspoon crushed red chili, to taste – ▢2 pounds (900 g) ripe tomatoes, such as cherry or Campari, diced (or 4 cups canned) – ▢12 ounces (350 g) tubular pasta, such as penne, rigatoni or ziti – ▢½ cup fresh basil leave – ▢4 ounces (125 g) ricotta salata cheese, shredded or shaved on a grater into thin slice

INGREDIENTS

Turn on the oven to 450 (230 C). Place eggplant on a large rimmed baking sheet and drizzle with 1/4 cup olive oil. 

INSTRUCTIONS

STEP 1

Toss the eggplant with oil and 1 teaspoon salt. Bake eggplant 25-30 minutes till soft and golden brown.

STEP 2

Meanwhile, heat a 12-inch skillet on medium. Adding the onion and remaining 2 tablespoons olive oil. Take 5 minutes to soften the onion.

STEP 3

Add garlic, fresh and dried crushed chili pepper, tomatoes, and 1/2 teaspoon salt. Simmer until tomatoes release their liquid, then reduce to a chunky sauce, about 10 minutes.

STEP 4

While the tomatoes simmer, boil 4-6 quarts of water with 3 tablespoons salt. Prepare pasta as directed on the package until al dente.

STEP 5

Drain pasta. After lowering the tomatoes' heat, mix the pasta and eggplant with the sauce.

STEP 6

Transfer to a serving dish and top with the basil leaves and cheese. Serve and enjoy!

STEP 7

Mushroom Spinach Pasta with Shallots Recipe 

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