Recipes · Main dishes
Pasta alla Norma
AI-written · not yet kitchen-tested
The eggplant makes or breaks this Sicilian classic: salted and patted dry, it soaks up less oil and browns instead of steaming. The salty ricotta salata goes on at the table so it stays crumbly instead of melting into the sauce.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) eggplant cut into 3/4-inch (2 cm) cubes
- 150 ml (5.1 fl oz) olive oil 8 tablespoons for frying, 2 tablespoons for the sauce
- 3 clove garlic thinly sliced
- 1 pinch red pepper flakes
- 500 g (1.1 lb) strained tomatoes passata
- 1 bunch fresh basil leaves picked
- 400 g (14 oz) rigatoni
- 100 g (3.5 oz) ricotta salata grated; crumbled feta works as a substitute
- salt for the eggplant, pasta water and sauce, to taste
Method
- Wash the eggplant, trim off the stem end and cut into 3/4-inch (2 cm) cubes. Toss with 1 teaspoon of salt and let it drain in a colander for 20 minutes, then pat thoroughly dry with paper towels.
- Put a large pot of water on to boil for the pasta and add a scant 2 teaspoons (10 g) of salt per quart. Slice the garlic thinly and pick the basil leaves.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat and fry half of the eggplant for 8 to 10 minutes, turning now and then, until golden brown. Remove it and repeat with another 4 tablespoons of oil and the remaining eggplant.
- In the same skillet warm 2 tablespoons of oil over medium heat and sauté the garlic and red pepper flakes for 30 seconds. Add the strained tomatoes and a pinch of salt and simmer for 10 to 12 minutes until the sauce is thick. Tear in half of the basil.
- While the sauce simmers, add the rigatoni to the boiling salted water and cook for 1 minute less than the package directs, usually 10 to 12 minutes. Scoop out about 1/2 cup (100 ml) of pasta water, then drain.
- Add the rigatoni and eggplant to the sauce and toss over medium heat for 1 minute, loosening with a little pasta water if needed. Season with salt.
- Divide among plates, top with the ricotta salata and the remaining basil and serve right away.
Tip: Do not crowd the skillet: if the cubes sit too close together they steam and turn mushy instead of browning. Fry them in two batches.
Tip: Ricotta salata can be very salty depending on the producer, so taste before adding more salt. If you use feta, season the sauce lightly, since feta is usually just as salty.