Pasta Alla Norma
Pasta Alla Norma
There’s something truly comforting about a bowl of Pasta in the Style of Norma. This Sicilian dish beautifully marries the hearty flavors of eggplant and tomatoes with the comforting embrace of pasta.
With its warm and inviting aroma wafting through your kitchen, this meal is perfect for any day of the week.
It’s not just about nourishment; it’s about bringing a slice of Italian culture to your table, making any dinner a cherished occasion.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 10g
- Carbohydrates: 55g
- Fat: 10g
- Fiber: 7g
- Sugar: 6g
- Sodium: 400mg
Why I Love This Pasta in the Style of Norma
I love this Pasta in the Style of Norma because it brings together simple ingredients to create something truly special. The deep, rich flavor of the sautéed eggplant mixed with the sweet tang of canned tomatoes captures the essence of Italian comfort food.
Plus, it’s remarkably easy to prepare! Whether it’s a cozy weeknight dinner or an impromptu gathering with friends, this dish never fails to impress.
And let’s be honest, the sprinkle of ricotta salata on top adds that extra touch of sophistication that makes it feel like a restaurant-quality meal right in your own home.
Ingredients
- 400g of pasta (rigatoni or spaghetti)
- 2 medium eggplants
- 400g of canned tomatoes
- 2 garlic cloves
- Olive oil
- Salt
- Pepper
- Fresh basil
- Grated ricotta salata cheese (optional)
How to Make Pasta in the Style of Norma
Step 1: Prepare the Eggplant
Cut the eggplants into cubes and sprinkle them with salt. Let the cubes sit for about 30 minutes to draw out moisture and bitterness. After 30 minutes, rinse the eggplants and pat them dry with a paper towel.
Step 2: Sauté the Garlic
In a large pan, heat a generous drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, taking care not to let it brown too much.
Step 3: Cook the Eggplant
Add the prepared eggplant to the pan. Cook them until they turn a beautiful golden brown and are tender, stirring occasionally to ensure they cook evenly.
Step 4: Create the Sauce
Pour in the canned tomatoes and season the mixture with salt and pepper. Let it simmer for about 15 minutes, allowing the flavors to meld together beautifully.
Step 5: Cook the Pasta
While the sauce is simmering, cook the pasta according to the package instructions. Make sure to cook it al dente for the best texture.
Step 6: Combine Pasta and Sauce
Once the pasta is cooked, drain it and add it directly to the sauce in the pan. Toss it well to combine, ensuring every piece of pasta is coated in that luscious eggplant-tomato sauce.
Step 7: Add Fresh Basil
Gently toss in fresh basil to infuse the dish with freshness. The aroma will be heavenly!
Step 8: Serve and Enjoy
Plate the pasta and if desired, top it with a sprinkle of grated ricotta salata cheese. Serve hot and enjoy the delightful flavors of this authentic Italian dish!
Tips & Variations
- For a spicier kick, add a pinch of red pepper flakes while cooking the garlic.
- If you’re aiming for a gluten-free option, swap the pasta for a gluten-free variety such as brown rice pasta or chickpea pasta.
- Consider adding roasted bell peppers or olives to the sauce for added flavor.
- This dish pairs beautifully with a side salad dressed with lemon vinaigrette.
Delicious Variations
- Eggplant Parmesan: Layered eggplant with marinara and cheese, baked to perfection.
- Spaghetti Aglio e Olio: A simple dish of spaghetti tossed with garlic, olive oil, and chili flakes.
- Penne Arrabbiata: A spicy tomato sauce made with garlic and red pepper flakes.
- Zucchini Noodles with Pesto: A lighter option using spiralized zucchini instead of traditional pasta.
Serving Suggestions for Pasta in the Style of Norma
Serve this dish warm right after preparing it to enjoy its full flavor and aroma. A light drizzle of extra virgin olive oil on top adds a nice touch.
Pair it with a crisp white wine or a light red, such as Chianti, to elevate your dining experience.
For a complementary dish, consider serving a simple arugula salad with lemon dressing to cleanse the palate and enhance the flavors of the pasta.
Storage and Leftovers
To store, keep any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it, simply place the cooled pasta in a freezer-safe container and it will keep well for about 2 months.
When you’re ready to eat, just thaw it overnight in the fridge and reheat gently on the stove with a splash of water to loosen it up.
Helpful Questions
1. Can I use other types of pasta?
Absolutely! This recipe works well with any pasta, such as penne, fusilli, or even whole wheat options.
2. Is it necessary to salt the eggplant?
Yes, salting the eggplant helps draw out moisture and bitterness, making the final dish much more flavorful.
3. Can I make this dish vegan?
Definitely! Simply omit the ricotta salata cheese or use a dairy-free cheese alternative.
4. How can I make this dish spicier?
Add crushed red pepper flakes while sautéing the garlic or incorporate spicy Italian sausage for an extra kick.
5. What can I use instead of canned tomatoes?
You can use fresh tomatoes (about 800g, diced) or passata as a substitute for canned tomatoes. Just adjust seasoning if needed.
Pasta in the Style of Norma
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Sicilian dish that combines hearty eggplant and tomatoes with pasta, embodying the essence of Italian comfort food.
Ingredients
- 400g of pasta (rigatoni or spaghetti)
- 2 medium eggplants
- 400g of canned tomatoes
- 2 garlic cloves
- Olive oil
- Salt
- Pepper
- Fresh basil
- Grated ricotta salata cheese (optional)
Instructions
- Cut the eggplants into cubes and sprinkle them with salt. Let sit for 30 minutes, then rinse and pat dry.
- Heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant.
- Add eggplant to the pan and cook until golden brown and tender.
- Pour in the canned tomatoes, season with salt and pepper, and let simmer for 15 minutes.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and add it to the sauce, tossing to combine.
- Toss in fresh basil for added flavor.
- Serve topped with grated ricotta salata cheese if desired.
Notes
For a spicier kick, add red pepper flakes while cooking the garlic. This dish pairs well with a side salad or a light wine.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
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