Why Make This Recipe
Pasta in the Norma style is a delicious and hearty dish that brings together the flavors of roasted eggplant and rich tomato sauce. It’s a classic Italian recipe originating from Sicily. This dish is not only tasty but also simple to prepare, making it perfect for both weeknight dinners and special occasions. The combination of savory ingredients and the creamy, comforting feel of pasta makes it a favorite for many.
How to Make Pasta in the Norma Style
Ingredients:
- 400g pasta (spaghetti or rigatoni)
- 2 medium eggplants, diced
- 4 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 400g canned tomatoes, crushed
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated ricotta salata cheese for serving
Directions:
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced eggplants and cook until soft and golden, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil and the minced garlic. Sauté for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper. Let simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Add the cooked pasta and eggplants to the tomato sauce. Toss to combine, adding reserved pasta water as needed for a creamy consistency.
- Serve hot, garnished with fresh basil leaves and grated ricotta salata.
How to Serve Pasta in the Norma Style
To serve Pasta in the Norma style, dish it out while it is hot. Top each serving with fresh basil leaves for an aromatic touch and sprinkle generously with grated ricotta salata cheese. This adds a wonderful flavor and creaminess that complements the dish perfectly. You can serve it with a side salad or some crusty bread to soak up the sauce.
How to Store Pasta in the Norma Style
If you have leftovers, store them in an airtight container in the refrigerator. This dish can last for up to 3 days. When you’re ready to eat the leftovers, reheat in a skillet over medium heat. You can add a splash of water or olive oil to bring back some of the creaminess.
Tips to Make Pasta in the Norma Style
- Make sure to salt your pasta water for optimal flavor.
- Don’t rush the cooking of the eggplants; cooking them thoroughly adds richness to the dish.
- If you want a little heat, add a pinch of red pepper flakes when simmering the sauce.
- Feel free to mix in other vegetables like zucchini or bell peppers for added flavor and nutrition.
Variation
You can make a vegetarian version with less cheese or substitute with a vegan cheese alternative. Additionally, try adding a handful of spinach or kale to boost the dish’s green factor.
FAQs
Q: Can I use other types of pasta?
A: Yes! You can use any pasta you like, such as penne or fusilli, though spaghetti or rigatoni works best with the sauce.
Q: Is it necessary to peel the eggplants?
A: It’s not necessary, but peeling can help reduce some bitterness. Feel free to leave the skin on if you prefer more texture.
Q: Can I freeze Pasta in the Norma style?
A: Yes, you can freeze it. Just be aware that the texture of the pasta may change slightly after thawing. It’s best to freeze the sauce separately from the pasta if possible.
Pasta in the Norma Style
Ingredients
Pasta and Sauce Ingredients
- 400 g pasta (spaghetti or rigatoni)
- 2 medium eggplants, diced
- 4 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 400 g canned tomatoes, crushed
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated ricotta salata cheese for serving
Instructions
Preparation
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced eggplants and cook until soft and golden, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil and the minced garlic. Sauté for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper. Let simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
Combining
- Add the cooked pasta and eggplants to the tomato sauce. Toss to combine, adding reserved pasta water as needed for a creamy consistency.
Serving
- Serve hot, garnished with fresh basil leaves and grated ricotta salata.
