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Pasta with eggplant (alla Norma)

Pasta all Norma is a classic recipe containing only vegetables.  The flavors of the eggplant, tomatoes and onions create a luscious sauce that coats the pasta to perfection. This recipe is a healthier version than a more classic because the eggplant is roasted versus the southern Italian version requiring the eggplant to be sauteed in a generous amount of olive oil.  Both types are excellent and you can try out to see which one is most appealing to you.

The best pasta shapes for the sauce are spaghetti, fusilli, rigatoni or fettuccine.  Don’t feel like pasta?  Try as just a side dish by itself, or on a warm chunky piece of bread.

Pasta alla Norma is a substantial dish and can be served as a main course for lunch or weekday dinner, or for a more formal dinner as a starter in smaller portions.  You can even add some cut up sausage to make it more substantial.

 

Pasta with eggplant (alla Norma)

Pasta all Norma is a classic recipe containing only vegetables.  The flavors of the eggplant, tomatoes and onions create a luscious sauce that coats the pasta to perfection. This recipe is a healthier version than a more classic because the eggplant is roasted versus the southern Italian version requiring the eggplant to be sauteed in a generous amount of olive oil.  Both types are excellent and you can try out to see which one is most appealing to you.

The best pasta shapes for the sauce are spaghetti, fusilli, rigatoni or fettuccine.  Don’t feel like pasta?  Try as just a side dish by itself, or on a warm chunky piece of bread.

Pasta alla Norma is a substantial dish and can be served as a main course for lunch or weekday dinner, or for a more formal dinner as a starter in smaller portions.  You can even add some cut up sausage to make it more substantial.

 

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Ingredients

Recipe serves: 6
1 pound eggplant (about 3)
8-9 tablespoons olive oil, sprinkle more for finish, and more as needed
1 medium onion, thinly sliced
2 large cloves garlic, finely chopped
chopped tomatoes (2 cups fresh 26.5 oz (750grams)canned/boxed
1 pound long pasta
1/4- 1/2 cup ricotta salata, grated in large strips
3 tablespoons pecorino romano cheese, grated
8 to 10 basil leaves, torn
sea salt and pepper
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thoughts&stories

When using fresh pasta for any sauce, add any of the extra flour or semolina to the cooking water.  It creates more starch in the water which later helps bind the sauce to the pasta.  In some restaurants, the same pasta water is used the entire evening to optimize the starch, and the pasta is removed from water with a slotted spoon.

Eggplants

A really good fresh eggplant will have very few to almost no seeds when sliced open.  The darker the seeds or flesh around the seeds, the older the eggplant.  It is hard to tell this when buying but make sure the eggplant is firm, feels heavy in your hand compared to size, has shiny skin and a green top.  Smaller eggplants tend to be sweeter, and nicer in flavor.

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Pasta with eggplant (alla Norma)
Posted by
  • time
    1 hour soaking, 30 minutes cooking
  • serves
    6
  • skill level
    Easy

Ingredients

  • 1 pound eggplant (about 3)
  • 8-9 tablespoons olive oil, sprinkle more for finish, and more as needed
  • 1 medium onion, thinly sliced
  • 2 large cloves garlic, finely chopped
  • chopped tomatoes (2 cups fresh 26.5 oz (750grams)canned/boxed
  • 1 pound long pasta
  • 1/4- 1/2 cup ricotta salata, grated in large strips
  • 3 tablespoons pecorino romano cheese, grated
  • 8 to 10 basil leaves, torn
  • sea salt and pepper

Directions

1
Done

Using a peeler and starting at top of eggplant to bottom, shave off skin in alternating strips. The eggplants will resemble zebras when done, with just part of the skin remaining on.

2
Done

Cut the eggplant in 1/4 inch cubes. Set in colander over a bowl or in sink, sprinkle generously with salt and toss. Allow the eggplant to drain out the bitter liquid for about 1 hour. This step can be skipped if eggplant is super fresh and has almost no seeds or darkness on the flesh. See left side panel for selecting a good eggplant.
3
Done

Preheat oven to 450F (235C).
4
Done

Rinse the eggplant with water, squeeze out any excess liquid and squeeze again with paper towels. Set aside in bowl.
5
Done

Add 6-7 tablespoons olive oil, 2 teaspoons salt to eggplants and toss together well. Spread onto two parchment lined baking sheets.
6
Done

Place in oven and roast for 35-40 minutes until dark golden brown.

7
Done

Remove from oven and allow to cool.
8
Done

In a large saute pan, add about 2 tablespoons olive oil and cook onion over medium high heat until lightly golden, then add the garlic and cook until garlic is fragrant, about 5-10 seconds.

9
Done

Add the tomatoes and large sprinkle of salt, stir frequently cooking and blending together 15 to 20 minutes.
10
Done

Stir in the eggplant and a few grinds of pepper, lower heat to medium and cook for just a minute or two.
11
Done

Taste and then season with salt, taste again and adjust as necessary. You will also be adding the ricotta salata, another salt layer at the end so do not over salt at this stage.

12
Done

If cooking ahead, remove from burner and warm when ready to toss with pasta.
13
Done

pasta

Bring pasta water to a boil (at least 4 quarts), add a large handful of salt (water should be slightly saltier than the sea). Add the pasta.

14
Done

If using fresh pasta, it should take 4-6 minutes to cook. Begin testing (tasting) at 4 minutes and watch carefully. For store bought pasta, start testing at 6 minutes. You want both types to be al dente (slightly chewy to the bite).
15
Done

When cooked, remove one cup of pasta water from pan, set aside. Drain pasta in colander.

16
Done

Add pasta to saute pan and mix well. If you need to create more moisture in sauce, add a few tablespoons of the starchy pasta water. This helps bind the sauce, repeat as necessary.
17
Done

Place pasta in large serving bowl, or small individual bowls. Sprinkle with the romana cheese, ricotta salata and torn basil leaves. Serve immediately when nice and hot.

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