Classic Pasta Alla Norma
A traditional Italian dish from Sicily featuring tender pasta, roasted eggplant, and a rich tomato sauce.
Equipment
- Baking Sheet
- Large Pot
- Skillet
- Colander
Ingredients
Pasta
- 400 grams Pasta (penne or spaghetti) Choose your favorite variety.
Eggplant
- 2 medium Eggplants Cut into bite-sized cubes.
Tomato Sauce
- 400 grams Crushed Tomatoes Use high-quality tomatoes.
Garlic
- 2 cloves Garlic Minced.
Olive Oil
- 4 tablespoons Extra Virgin Olive Oil For cooking.
Basil
- 1 handful Fresh Basil Leaves Roughly torn.
Seasoning
- Salt To taste.
- Black Pepper Freshly cracked, to taste.
Instructions
- Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Wash and slice the eggplants into 1-inch cubes. Place them in a colander and sprinkle with salt. Let sit for 30 minutes.
- Rinse the eggplant cubes under cold water to remove salt and bitterness. Pat dry.
- Transfer eggplant to a baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 25-30 minutes until golden brown.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining.
- In a skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes.
- Pour in crushed tomatoes, season with salt and pepper, and let simmer for 10-15 minutes.
- Add roasted eggplant to the sauce, mixing well. If too thick, add reserved pasta water.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Remove from heat and stir in fresh basil leaves.
- Serve warm, garnished with additional fresh basil if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.