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Pasta Alla Norma

5.0(7499)

This traditional Sicilian pasta dish of sautéed eggplant tossed with tomato sauce and topped with ricotta salata makes for a satisfying vegetarian dinner, and it can be thrown together in under an hour.

by Mark Bittman·published 2013-06-26

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ItalianDinner, Easy, Lunch, Weeknight, Pastas, Main Course

Servings

(4–6)

Total time

45 min

Calories / serving

383 kcal

Ingredients (10)

serves

1 1/2 pounds eggplanteggplant
Olive oil as needed (at least 1/2 cup)
Salt and peppersalt-and-pepper
1 tablespoon chopped garlicgarlic
3 or 4 dried chiles
1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)tomato
1 teaspoon good dried oregano, or 1 tablespoon freshoregano
1 pound long pasta
1/2 cup chopped parsley or basilbasil
1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)ricotta

Instructions (3 steps)

01Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
02At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.

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