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.
Line 2 large rimmed baking sheets with parchment paper.
Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
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.
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.
Remove and discard the basil sprig.
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.
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.
Or for a tasty variation, try serving the eggplant mixture over polenta, which is naturally gluten-free.
it’s possible for you to use store-bought polenta or try ourCreamy Polentarecipe.
Many recipes recommend (generously) salting eggplant prior to cooking it for draw out some of its moisture.
This helps keep the eggplant a bit firmer, but still tender, and prevents it from getting mushy.
Some claim that it also helps reduce the bitterness of the eggplant.
Salting eggplant, however, also adds a lot more sodium to the dish.
For that reason, we do not recommend salting the eggplant for this recipe.
Ricotta salata is an Italian cheese made from fresh ricotta that is pressed, salted and aged.
It has a firm texture that can be crumbled, sliced or grated.
The flavor is mild and salty.
If you might’t find ricotta salata, you might substitute it with feta, Pecorino Romano or cotija cheese.
It’s best to store the sauce and cooked pasta separately to prevent the pasta from getting too soggy.
Refrigerate the sauce and cooked pasta in airtight containers for up to 4 days.
Reheat on the stovetop or in the microwave on High until warm.
Pasta alla Norma is a pasta dish from Catania, the second largest city in Sicily.
The dish was named after Vincenzo Bellini’s operaNorma.
as a way of describing the dish as a masterpiece.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
