Pasta alla Norma

Chef Joe Pasqualetto's take on a classic Sicilian eggplant and tomato sauce

This classic pasta dish from Sicily is one of the easiest and most satisfying. Made with toasted garlic, fried eggplant, tomatoes, basil and a dusting of Grana Padano, it's everyday Italian comfort food at its best.

To learn more, read "Nightshade Delight."

Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY

Pasta Alla Norma
5 from 1 ratings
Make pasta with eggplant and tomatoes from the chef of Rucola restaurant in Brooklyn. 
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
  • ⅓ cup extra-virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • 2 medium eggplants, cut into ½-inch cubes (about 2 cups)
  • 1 28-ounce can whole peeled tomatoes, drained and diced
  • 1 cup cherry tomatoes, halved
  • Salt, to taste
  • 1 pound short-cut pasta, (such as caserecci or campanelle)
  • 1 cup packed basil leaves, torn
  • ½ teaspoon crushed red pepper flakes
  • 4 ounces Grana Padano or ricotta salata, grated
Directions
  1. Add the olive oil to a large sauté pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.
Rate this recipe