Pasta in the Norma Style
A classic Italian pasta dish from Sicily featuring roasted eggplant and a rich tomato sauce, perfect for any occasion.
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.
Notes
Make sure to salt your pasta water for optimal flavor. Don’t rush the cooking of the eggplants for added richness. Mix in other vegetables like zucchini or bell peppers for variety and nutrition.