Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta)

Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta) ingredients

• 2 eggplant
• 1 tbsp kosher salt
• 0.5 cup extra virgin olive oil
• 3 garlic cloves
• 28 oz can canned crushed tomatoes
• 0.5 cup fresh basil leaves
• 0.5 tsp black pepper
• 1 lb rigatoni or maccheroni pasta
• 4 oz ricotta salata cheese

How to make Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta)

1. Prepare the eggplant: Slice 2 medium eggplants into 1/2-inch thick rounds, then cut the rounds into 1/2-inch cubes. Place the eggplant cubes in a colander, sprinkle with 1 tbsp kosher salt, and let them sit for 30 minutes to an hour to draw out excess moisture and bitterness. Pat the eggplant very dry with paper towels before frying.
2. Heat 0.5 cup extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the dried eggplant in batches until deeply golden brown and tender, about 4-6 minutes per batch. Do not overcrowd the pan; add more oil if needed for subsequent batches.
3. Using a slotted spoon, transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Season the fried eggplant lightly with a pinch of salt if desired, though the initial salting should be sufficient.
4. Carefully pour off most of the frying oil from the skillet, leaving about 2 tablespoons in the pan. Reduce the heat to medium. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn them.
5. Pour in the 28 oz can crushed tomatoes and bring to a gentle simmer. Stir in about two-thirds of the 0.5 cup fresh basil leaves. Cook the sauce for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Season with 0.5 tsp black pepper and salt to taste (remember the eggplant was salted).
6. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add 1 lb rigatoni or maccheroni pasta and cook according to package directions until al dente.
7. Once the pasta is almost done, add the fried eggplant cubes to the tomato sauce and stir gently to combine. Allow the eggplant to heat through in the sauce for about 2 minutes.
8. Drain the cooked pasta, reserving about 1 cup of the starchy pasta cooking water. Add the hot, drained pasta directly to the skillet with the sauce and eggplant. Toss vigorously to coat the pasta evenly.
9. If the sauce appears too thick, add a splash or two of the reserved pasta water, tossing until the sauce achieves a silky consistency that clings to the pasta.
10. Serve immediately in warm bowls. Top each serving generously with grated or shaved 4 oz ricotta salata cheese and garnish with the remaining fresh basil leaves.

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