sicilian pasta

This classic and famous vegetarian Sicilian pasta dish  is full of Mediterranean summer flavours. It&#039;s easy to make and perfect for family meals and special occasions.

Pasta alla Norma

400 g Rigatoni ((14 ounces)

San Marzano tomatoes ((1lb) or tomato passata

2-4 eggplants (Depending on size)

garlic

basil leaves (chopped)

150 g Ricotta Salata ((5 ounces) grated)

extra virgin olive oil. (as required)

salt (for pasta water

black pepper (to taste)

Cut the eggplants into slices and place them in layers in a dish or colander with some salt sprinkled between the slices. Let them sweat for 30 minutes to draw out the moisture. When ready rinse off the salt and pat dry.

If you are using fresh tomatoes, peel them by immersing them in boiling water and then cold water and then removing the skin. Cut them in half, remove most of the pips and chop them into pieces

Heat up 4 tablespoons olive oil in a frying pan or skillet,&nbsp;Add the peeled cloves of garlic and let them brown a little.&nbsp;

Add the chopped tomatoes and cook for 5-10 minutes until they start to soften.

Add the passata, stir well, add a pinch of salt and cook for another 10 minutes (20 minutes if you are using only passata)

Prepare the tomato sauce;

Fry the eggplant slices in plenty of hot olive oil until they turn golden on each side, dry them with kitchen paper if required, then cut some of them into small squares (leave at least one slice for each person).

Add some of these squares to the saucepan of tomato sauce (leave enough to add a few to each person’s plate)

Fry the eggplants;

Cook the pasta al dente in boiling salted water, drain it and add it to the sauce, which may need to be reheated first if you cooked it earlier. Add black pepper to taste and the basil. Mix the pasta and the sauce together well.

Cook the pasta;

Put one whole fried eggplant slice into the bottom of each plate, cover with the pasta and sauce, add a few more squares of fried eggplant and sprinkle with grated ricotta salata. Serve immediately

How to serve alla Norma;

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Pasta alla Norma Recipe

eggplants ((about 2 pounds in total))

Kosher salt

Extra virgin olive oil

garlic cloves, (minced)

red pepper flakes

tomatoes

dry oregano

Rigatoni pasta

parsley

Ricotta salata

Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.

Heat the oven to 425 degrees F.

Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan).  Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.

Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.

When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.

Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.

Add chopped parsley and grated  ricotta salata cheese to finish.

https://content.jwplatform.com/videos/A1Pz24LY.mp4

Easy pasta alla norma with roasted eggplant

Pasta Alla Norma

Sicilian Pasta is the perfect pasta dish for summer with fresh eggplant, tomatoes, garlic, and seasonings. Add some cheese for a delicious dish.

Sicilian Pasta Recipe

eggplants

salt

olive oil (divided)

water (divided)

Pelati tomatoes (14 ounce can) ((400 grams))

oregano

basil

hot pepper flakes (if desired)

mozzarella

parmesan cheese (divided)

pasta

Peel and cut the eggplant into medium cubes, place them in a medium/large bowl toss with 1/4 teaspoon of salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.

Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.

In a large pan add 2 tablespoons of olive oil, the cubed eggplant and ¼ cup of pasta water cook until golden and tender. Move with a slotted spoon to a clean bowl. Set aside.

Pre-heat oven to 400F (200C).

In the same pan add another 1 tablespoon of olive oil, garlic, tomatoes (mashed into small pieces or you can you tomato passata) oregano, basil, hot pepper flakes, a pinch of salt, 1/4 cup water and the cooked eggplant. Cook for about 3-5 minutes. Add ⅓ cup of pasta water, the pasta, mozzarella and half the parmesan cheese.

Gently fold together, then place in a medium baking dish 10x7 inches (27x18 cm), sprinkle the top with the remaining parmesan cheese. Bake for 10-15 minutes. Let sit 5 minutes then serve. Enjoy!

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Pasta alla Norma

Pasta alla Norma Recipe

Sicilian Pasta Recipe

Top 3 sicilian pasta recipes from across the web

The most viewed sicilian pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pasta alla Norma

Pasta alla Norma Recipe

Sicilian Pasta Recipe

The most viewed sicilian pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine