Pasta alla Norma (Sicilian Eggplant Pasta)

Pasta alla Norma (Sicilian Eggplant Pasta) ingredients

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

How to make Pasta alla Norma (Sicilian Eggplant Pasta)

1. Prepare the eggplant: Wash and cut the 2 medium eggplants into 1/2-inch cubes. Place the cubes in a colander, sprinkle generously with 1 teaspoon of salt, and let sit for 30 minutes to an hour. This process draws out bitter liquids and excess moisture. After resting, pat the eggplant cubes thoroughly dry with paper towels.
2. Heat 1/2 cup of extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Fry the eggplant cubes in batches (do not overcrowd the pan), turning occasionally, for 5-7 minutes per batch until golden brown and tender. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season lightly with salt and set aside.
3. For the tomato sauce: Carefully drain off most of the remaining oil from the skillet, leaving about 1-2 tablespoons. Reduce heat to medium. Add the remaining 2 tablespoons extra virgin olive oil and the 3 minced garlic cloves. Cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Pour in the 28 oz can crushed tomatoes. Add about half of the 1/2 cup fresh basil leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
5. Reduce the heat to low, cover the skillet partially, and let the sauce simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
6. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the 1 lb rigatoni (or maccheroni) and cook according to package directions until al dente.
7. When the sauce is ready, remove and discard any whole basil leaves if you used them. Gently stir about two-thirds of the fried eggplant cubes into the tomato sauce.
8. Drain the pasta, reserving 1 cup of pasta cooking water.
9. Add the drained pasta directly into the skillet with the sauce and eggplant. Toss vigorously to coat, adding a splash or two of the reserved pasta water if the sauce needs to loosen and better coat the pasta. Continue to cook together for 1-2 minutes.
10. Serve immediately in warm bowls. Garnish each serving with a generous amount of grated ricotta salata cheese and a few fresh basil leaves. Top with the remaining fried eggplant cubes.

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