Pasta alla Norma
Servings: 4 people
- 12 ounces (340 g) short pasta rigatoni, paccheri, or penne
- 2 medium eggplants cut into 2/3-inch (1.5 cm) cubes
- 2 tablespoons extra virgin olive oil + 1½ tablespoon for the eggplants
- 1 medium onion finely chopped
- 2 cloves garlic grated or minced
- ¼ teaspoon red pepper flakes or more to taste
- 1 can whole peeled tomatoes 28 oz or 800 g
- 1 cup (250 ml) water
- ¾ teaspoon salt + 2 more pinched for the eggplants and black pepper to taste
- 1 teaspoon dried oregano
- 15 leaves fresh basil
- grated ricotta salata to taste — substitute parmesan, pecorino, or feta cheese.
- Roast the Eggplant: Preheat oven or air-fryer to 400°F (200°C). Cube 2 medium eggplants, toss with a drizzle of olive oil and 2 pinches of salt. Roast 30 minutes in oven or 20 minutes in air-fryer, until golden and tender.
- Make the Sauce: Sauté 1 medium onion in 2 tablespoons extra virgin olive oil for 3 minutes. Add 2 cloves garlic and ¼ teaspoon red pepper flakes, cook 1 minute. Stir in 1 can whole peeled tomatoes, 1 cup water, ¾ teaspoon salt, pepper, and 1 teaspoon dried oregano. Simmer for 20 minutes, crushing tomatoes as they cook.
- Add Eggplant and Basil: Add roasted eggplant and 15 leaves fresh basil to the sauce. Simmer for 5 more minutes. Taste and adjust seasoning.
- Cook and Combine: Cook 12 ounces short pasta in salted water until al dente. Reserve 1 cup of pasta water. Add pasta to sauce with ½ cup pasta water. Toss until coated, adding more water if needed.
- Serve: Top with olive oil, basil, and grated ricotta salata or crumbled feta. Serve hot with crusty bread if you like.
Substitutions
- Eggplants → Swap with zucchini or roasted bell peppers for a lighter veggie twist.
- Extra virgin olive oil → Use light olive oil for a milder flavor.
- Onion → White or yellow preferred; shallots for a gentler taste.
- Garlic → Fresh is best, or sub with garlic paste or roasted garlic.
- Red pepper flakes → Use fresh chili or cayenne for a kick.
- Whole peeled tomatoes → Crushed or fresh ripe tomatoes work too.
- Dried oregano → Try marjoram or thyme as flavorful alternatives.
- Fresh basil → Use parsley if you’re out of basil.
- Pasta → Rigatoni, penne, or go playful with spaghetti or bucatini.
- Ricotta salata → Sub with parmesan, pecorino, or feta for extra tang.
- Salt bitter eggplant: Let salted cubes sit 20–30 mins, then pat dry for better flavor and texture.
- Roast, don’t fry: Roasting keeps it healthy, creamy inside, and caramelized on the edges.
- Pick quality tomatoes: Go for San Marzano or Italian peeled for rich, balanced flavor.
- Simmer low and slow: 20 minutes brings out deep tomato flavor and silky texture.
- Cook pasta al dente: Firmer pasta holds up better in sauce and tastes more satisfying.
- Save that pasta water: It’s liquid gold for a smooth, clingy sauce.
- Stick with ricotta salata: Or sub with parmesan, pecorino, or feta in a pinch.
- Add basil last: Stir in fresh basil just before serving to keep its bright flavor.
- Let it rest: A 5-minute pause lets everything come together beautifully.
