How To Make Pasta Alla Norma | Tasting Table Recipe
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
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
- 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.
- 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.