This Pasta alla Norma is a dish I keep coming back to, especially when I crave something comforting yet lively. It’s a little chaotic to make — frying eggplants, simmering sauce, juggling pasta — but it rewards every effort with bold flavors. There’s something about the smoky tomato, the crispy eggplant, and the salty ricotta that just hits all the right notes.
What I love most is how adaptable it feels. If I don’t have ricotta salata, I’ll sprinkle grated Pecorino or even a handful of grated Parmesan. It’s a dish that’s rooted in tradition but also ready for a bit of your own chaos.
Why I Keep Returning to This Pasta alla Norma
It’s imperfect, loud, and full of flavor—like a good story. Every time I make it, I find new nuances in the smoky tomato or the crispy eggplant. It’s a dish that demands attention, but rewards you with every bite. Sometimes I add a squeeze of lemon or a handful of olives for a surprise twist.
Deep Dive into the Ingredients
- Eggplants —: Silky inside, crispy outside, a little smoky when fried. Use Japanese or Italian eggplants for fewer seeds.
- Canned tomatoes —: Rich, slightly sweet, and bright. San Marzano if you can find them, but any good-quality peeled tomatoes work.
- Ricotta salata —: Salty, crumbly cheese that adds a sharp contrast to the sweet-tart sauce. Substitute with Pecorino if needed.
- Garlic —: Pungent and fragrant, it forms the base of the sauce. Use fresh for the best aroma.
- Basil —: Fresh and aromatic, it lifts the dish with a bright, herbal note. Don’t skip it.
- Olive oil —: Extra virgin for frying and finishing, adds a fruity, peppery depth.
- Red pepper flakes —: Spicy and smoky, they give the sauce a gentle kick. Adjust to taste.
Tools of the Trade for a Perfect Pasta alla Norma
- Large pot: Boiling water for pasta—big enough to prevent sticking.
- Wide skillet or frying pan: Frying eggplants to get that crispy texture.
- Slotted spoon: Removing fried eggplants without excess oil.
- Chef’s knife: Chopping garlic, basil, and eggplants efficiently.
- Wooden spoon: Stirring sauce without scratching the pan.
Step-by-Step to a Classic (and Slightly Rebellious) Pasta alla Norma
Step 1: Fill a large pot with water, salt generously, and bring to a rolling boil at 100°C (212°F).
Step 2: Slice the eggplants into 1/2-inch thick rounds. Toss with salt and let sit for 20 minutes to draw out bitterness.
Step 3: Heat a generous layer of olive oil in a wide skillet over medium heat, about 180°C (356°F). Fry eggplant slices until golden and crispy, about 3-4 minutes per side.
Step 4: Remove eggplants and drain on paper towels. Keep the oil in the pan for the sauce.
Step 5: In the same pan, add chopped garlic and crushed red pepper; cook for 1 minute until fragrant.
Step 6: Add canned tomatoes, a pinch of sugar, and simmer for 15 minutes, stirring occasionally.
Step 7: Cook pasta in boiling water until al dente, about 8 minutes; reserve a cup of pasta water.
Step 8: Toss cooked pasta with the tomato sauce, adding reserved pasta water to loosen if needed.
Step 9: Layer fried eggplants over pasta, sprinkle with ricotta salata, and garnish with basil.
Cooking Checkpoints & Tips to Keep You on Track
- Eggplants should be golden and crispy, not soggy or burnt.
- Sauce should be thick but not dry, with a vibrant, scarlet hue.
- Pasta should be just al dente, with a slight bite in the center.
Common Mistakes & How to Fix Them
- Eggplants soaked in water remain soggy.? Rinsed eggplants too early — add a splash of salt and pat dry to remove bitterness.
- Using canned tomatoes straight from the can without cooking down.? Sauce too bitter — add a pinch of sugar and simmer longer.
- Not salting the water enough or overcooking pasta.? Pasta sticking together — stir frequently during cooking and reserve pasta water.
- Low oil temperature or overcrowding in the pan.? Eggplants soggy — fry in hot oil until golden, not pale.
Pasta alla Norma
Ingredients
Equipment
Method
- Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Meanwhile, slice the eggplants into 1/2-inch thick rounds and set aside.
- Once the water is boiling, add the pasta and cook until al dente, about 8 minutes. Reserve a cup of pasta water and then drain the pasta.
- Meanwhile, sprinkle salt over the sliced eggplants and let sit for about 20 minutes to draw out bitterness. Then, rinse and pat them dry with paper towels.
- Heat half of the olive oil in a wide skillet over medium heat until shimmering. Fry the eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In the same pan, add the remaining olive oil and minced garlic along with red pepper flakes. Cook for about 1 minute until fragrant, listening for the garlic to sizzle gently and smell aromatic.
- Add the canned tomatoes to the pan, crushing them with the back of a wooden spoon. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, until thickened and vibrant red.
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
- Layer the crispy eggplants over the pasta, then sprinkle with crumbled ricotta salata and chopped basil. Give everything a gentle toss to combine.
- Finish with a drizzle of extra virgin olive oil and an extra sprinkle of basil for freshness. Serve hot and enjoy the bold, comforting flavors.
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