Pasta alla Norma

Pasta alla Norma ingredients

• 2 lbs eggplant
• 1 tbsp salt
• 2 cups vegetable oil
• 400 g rigatoni or maccheroni
• 3 tbsp olive oil
• 4 cloves garlic
• 800 g crushed tomatoes
• 0.5 cup fresh basil leaves
• 0.5 tsp salt
• 0.25 tsp black pepper
• 100 g ricotta salata cheese

How to make Pasta alla Norma

1. Prepare the eggplant: Wash and trim the ends of the 2 lbs eggplants. Cut them into 1/2-inch cubes. Place the cubes in a colander, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out excess moisture and bitterness. Pat them thoroughly dry with paper towels before frying.
2. Heat the oil for frying: In a large, deep pot or Dutch oven, heat 2 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
3. Fry the eggplant: Working in batches, carefully add the dried eggplant cubes to the hot oil. Fry for 3-5 minutes per batch, stirring occasionally, until golden brown and tender. Use a slotted spoon to transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Season lightly with salt.
4. Start the tomato sauce: While the eggplant fries, heat 3 tablespoons of olive oil in a separate large skillet or pot over medium heat. Mince the 4 garlic cloves and add them to the oil. Sauté for 1-2 minutes until fragrant, being careful not to let them brown.
5. Add tomatoes and simmer: Pour in the 800g of crushed tomatoes. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover partially, and cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
6. Cook the pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Add the 400g of rigatoni or maccheroni and cook according to package instructions until al dente.
7. Finish the sauce: Stir in the 1/2 cup of fresh basil leaves (torn or chopped) into the tomato sauce. Gently fold in most of the fried eggplant, reserving a handful for garnish.
8. Combine pasta and sauce: Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water. Add the drained pasta directly to the sauce in the skillet. Toss everything together vigorously, adding a splash of reserved pasta water if needed to create a smooth, coated consistency.
9. Serve: Divide the Pasta alla Norma among serving plates. Top each portion with the remaining reserved fried eggplant and generously grate or shave the 100g of ricotta salata cheese over the top. Serve immediately.

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