Pasta alla Norma
Pasta alla Norma is a Sicilian pasta dish traditionally made with eggplant, tomatoes and ricotta salata. While not traditional, our version includes a splash of balsamic vinegar and fennel seeds for sweetness and flavor.
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- Prep time
- 17 min
- Cook time
- 39 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggplants (about 21 ounces each) unpeeled and cubed (1-inch)
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 8 medium cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
- 1 large basil sprig, plus basil leaves for garnish
- 0.75 teaspoon fennel seeds
- 0.75 teaspoon salt
- 0.25 teaspoon crushed red pepper
- 1 pound whole-wheat rigatoni
- 6 tablespoons crumbled ricotta salata cheese
Instructions
- 1
Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Combine eggplant, 3 tablespoons oil and vinegar in a large bowl; toss to coat. Divide the mixture evenly among the prepared baking sheets; spread into an even layer. Bake until the eggplant is golden-brown and tender, 35 to 40 minutes, stirring once and rotating the pans between top and bottom racks halfway through.
- 2
Meanwhile, heat the remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; cook, stirring often, until tender, about 1 minute. Stir in tomato paste; cook, stirring constantly, until darkened in color, about 1 minute. Stir in tomatoes, basil sprig, fennel seeds, salt and crushed red pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, stirring occasionally and using the back of a spoon to break up the tomatoes, until the mixture is thickened and the flavors meld, about 30 minutes. Remove from heat. Remove and discard the basil sprig.
- 3
While the sauce simmers, bring a large pot of water to a boil over medium-high heat. Add pasta; cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water.
- 4
Stir the baked eggplant into the tomato sauce. Add the pasta and the reserved cooking water; stir until evenly coated. Divide among 6 bowls; top with ricotta salata. Garnish with basil leaves, if desired.