Pasta alla Norma
A comforting Sicilian pasta where tender, caramelized eggplant meets bright tomato sauce and salty ricotta salata, finished with fresh basil. Simple techniques—roasting and simmering—bring deep, layered flavors without fuss.
1 lb pasta, rigatoni or spaghetti
1 lb eggplant, cut into 1-inch cubes
1 tsp kosher salt
6 tbsp olive oil
1 yellow onion, finely chopped
3 clove garlic, minced
1 tsp red pepper flakes
2 cup canned crushed tomatoes
1 tbsp tomato paste
1 tsp sugar
½ tsp black pepper, freshly ground
½ cup fresh basil, leaves, torn
4 oz ricotta salata, coarsely grated or crumbled
¼ cup parmesan, finely grated, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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