Description
Pasta alla Norma is a delightful vegetarian pasta dish from Sicily, featuring roasted eggplant and a rich marinara sauce.
Ingredients
Scale
- 1 can (28 oz) of San Marzano whole peeled tomatoes with purée
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 sprigs of fresh basil
- 2 ½ lbs globe eggplant, cut into ½-inch slices
- Kosher salt (to taste)
- Extra-virgin olive oil (for roasting eggplant)
- 1 lb rigatoni pasta
- ½ cup torn basil leaves (plus more for garnish)
- Ricotta salata (substitute with pecorino or cotija if unavailable)
Instructions
- To kick off your Pasta alla Norma, start by preparing the marinara sauce. Pour the can of San Marzano tomatoes into a mixing bowl and gently crush them using your hands or a fork to break them down slightly. Next, warm the olive oil in a skillet over medium heat and add the smashed garlic cloves. Sauté until the garlic turns a golden brown and becomes fragrant, which should take about five minutes. Be careful to monitor the heat to prevent the garlic from burning, as that can lead to bitterness in your sauce.
- Once your garlic is ready, sprinkle in the red pepper flakes and let them cook for an additional 30 seconds. Then, remove the skillet from heat and stir in the tomato paste, mixing it thoroughly but gently to avoid splattering. Return the skillet to low heat, add in your crushed tomatoes, and season with kosher salt and black pepper to taste. Toss in the basil sprigs and bring everything to a boil, then reduce to a simmer. Your sauce should cook for about 30 minutes, stirring occasionally to avoid sticking. When it’s finished, remove the garlic cloves and basil sprigs, setting the sumptuous sauce aside.
- With the marinara sauce on standby, it’s time to roast the eggplant. Preheat your oven to 425°F (220°C) if you haven’t done so already. Cut your globe eggplant into ½-inch thick slices and lay them out in a single layer on a prepared baking sheet. Drizzle them lightly with extra-virgin olive oil and season with a sprinkle of kosher salt.
- Now slide the baking sheet into the oven and roast the eggplant for about 30 minutes, flipping the pieces halfway through. You’re looking for the eggplant to turn golden brown and tender. This step is crucial to develop the deep flavors of the eggplant that will shine through in your pasta dish.
- While the eggplant is roasting, bring a large pot of salted water to a vigorous boil. Once boiling, add your rigatoni pasta and cook according to package instructions until al dente. The pasta should have a firm texture but still chewable. Before draining, make sure to reserve ¾ cup of the pasta cooking water. This starchy water will help to create a luscious sauce when combined with the other ingredients.
- Now that all your components are prepared, it’s time to combine everything into the perfect Pasta alla Norma. In a large pot, mix the drained rigatoni with the marinara sauce and roasted eggplant. Toss everything together gently. As you mix, gradually add in your reserved pasta water, a little at a time, until the sauce reaches your desired consistency. You want it to adhere to the pasta without being overly soupy.
- To finish, add in the torn basil leaves and blend well. Serve your dish warm, garnished with freshly grated ricotta salata and an extra sprinkle of torn basil leaves for an eye-catching presentation.
Notes
Make sure to use high-quality San Marzano tomatoes for the best flavor in your sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 700 mg
- Protein: 14 grams