Pasta Alla Norma (Sicilian Eggplant Pasta)
1 hr 15 minServes 6
A Sicilian pasta with fried eggplant tossed in a slow-simmered tomato sauce, finished with cheese and fresh basil.
| prepPreheat oven to 200°F / 95°C to keep cooked eggplant warm | |||
| 1 (800 g) can whole peeled tomatoes | Simmer tomato sauce 30–45 min | Toss pasta and eggplant into sauce | Serve topped with cheese, basil & flakes |
| 80 ml extra-virgin olive oil | |||
| 1½ teaspoons kosher salt, plus more to taste | |||
| 3 garlic cloves, smashed | |||
| 1 teaspoon dried oregano | |||
| 10 fresh basil leaves, plus more for serving (optional) | |||
| 1 (900 g) eggplant, sliced into ½-inch rounds then ½-inch sticks | Fry eggplant in batches, 2–3 min per side | ||
| 120 ml extra-virgin olive oil (for frying eggplant) | |||
| 450 g rigatoni or penne pasta | Boil pasta until al dente | ||
| Freshly grated ricotta salata, pecorino romano, or Parmesan | |||
| Flaky salt and red pepper flakes (optional) | |||
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