Pasta alla Norma
Tender golden eggplant, sweet tomato sauce, and al dente pasta come together with fresh basil and finely grated ricotta salata. The eggplant adds a silky texture and rich flavor while the bright sauce keeps the dish balanced rather than heavy.
For a lighter version, roast the eggplant at 425°F (220°C) with olive oil instead of frying it. If ricotta salata is unavailable, use finely crumbled feta, though the flavor will be slightly sharper. Reserve some pasta water to loosen the sauce and help it cling to the noodles.
Serve this Sicilian specialty hot for a vegetarian weeknight dinner, with extra basil and cheese at the table. It is especially good in late summer when eggplant and tomatoes are at their peak, and leftovers can be refrigerated for up to 3 days.
How to Make It
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1
Cut the eggplant into 1-inch cubes. Sprinkle with 1 teaspoon of the salt and set aside for 15 minutes, then pat dry with paper towels.
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2
Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until browned and tender, adding more oil as needed. Transfer the eggplant to a plate lined with paper towels.
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3
Heat the remaining olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes, if using, and cook for 30 seconds without letting the garlic brown.
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4
Crush the tomatoes by hand or with a spoon and add them to the saucepan. Season with the remaining salt and the black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.
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5
Stir most of the fried eggplant and half of the basil into the tomato sauce. Reserve a little eggplant and basil for finishing.
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6
Boil the pasta in a large pot of salted water until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
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7
Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1 minute so the sauce coats the pasta.
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8
Divide the pasta among bowls and top with the reserved eggplant, ricotta salata, and remaining basil. Serve immediately.
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