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Pasta Alla Norma
Pasta alla Norma is a quintessential Sicilian dish that captures the vibrant spirit of the Mediterranean. This hearty pasta is enveloped in a luscious, aromatic tomato sauce, generously adorned with perfectly golden-browned eggplant. The dish is finished with a sprinkle of crumbled ricotta salata, adding a delightful salty crunch that harmonizes beautifully with the rich flavors. Named after the iconic opera 'Norma' by Vincenzo Bellini, this dish not only pleases the palate but also pays homage to Sicily's rich cultural heritage. Perfect for gatherings, this recipe is sure to impress with its balance of textures and a symphony of flavors that will transport you straight to the sun-drenched shores of Sicily.
Servings: 4
Ingredients
- Pasta
- 12 ounces (such as rigatoni or spaghetti)
- Eggplant
- 1 medium, diced
- Olive oil
- 3 tablespoons
- Garlic
- 3 cloves, minced
- Tomato sauce
- 2 cups (preferably homemade or high-quality canned)
- Salt
- to taste
- Black pepper
- to taste
- Fresh basil
- 1/2 cup, chopped (plus extra for garnish)
- Ricotta salata
- 1/2 cup, crumbled
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced eggplant to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Pour in the tomato sauce and allow it to simmer for about 5 minutes, letting the flavors meld beautifully.
- Return the cooked eggplant to the skillet, mixing it with the sauce. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet, tossing well to coat. Gradually add reserved pasta water, a little at a time, to create a smooth and cohesive sauce.
- Remove from heat and stir in the chopped basil, allowing the residual heat to release its aromatic oils.
- Serve the Pasta Alla Norma hot, generously topped with crumbled ricotta salata and additional fresh basil if desired.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 450 • Fat: 16g • Carbs: 65g • Protein: 14g • Sodium: 350mg • Sugar: 6g