About This Recipe:
Pasta alla Norma is one of my favorite pasta dishes because it’s fresh, healthy, and filling. It is very simple to make, and only really requires 3 main ingredients- pasta, eggplant, and tomatoes. You can use any type of tomatoes- I have made this with plum and beefsteak tomatoes, but would definitely recommend fresh over canned for this recipe. If my tomatoes are not the sweetest, I like to add in just a pinch of sugar. I was fortunate enough to find ricotta salata (the traditional cheese for this dish) on Freshdirect, but Parmesan shavings would work beautifully too.
Ingredients (4 servings)
-1 lb rigatoni pasta
-1 small eggplant, diced (1 inch cubes)
-4 garlic cloves, minced
-1 tsp dried oregano
-2 lbs tomatoes, diced
-1/2 tsp sugar (optional)
-2 oz ricotta salata or Parmesan, shaved
-Basil, for garnishing
-Salt and pepper
Instructions (30 minutes)
1. In a large pot, bring water to a boil and cook the rigatoni until al dente. Drain the pasta and set aside.
2. While the pasta cooks, in a large pan over medium high heat, pour in 2 tbls of olive oil and add the eggplant. Cook for 6-8 minutes until browned and tender. Season with salt and pepper, and transfer to a dish.
3. Using the same pan over medium low heat, pour in 1 tbl of olive oil and cook the garlic and oregano for 1 minute. Add in the chopped tomatoes and sugar, and cook down for 8-10 minutes to create the sauce.
4. Combine the cooked pasta and eggplant, and toss to coat. Season with salt and pepper, and sprinkle with the ricotta salata and basil.