Pasta alla Norma
The simplicity of this dish belies the fabulous taste that comes from just a handful of ingredients. Pasta alla Norma is a traditional Sicilian dish, that originated in Catania, on the west coast of Sicily.
How long will it take?
What’s the serving size?
What do I need?
- ¼ cup olive oil
- 1 kg eggplant
- Freshly ground black pepper
- 2 cloves garlic, minced
- ½ tsp chilli flakes (optional)
- 400 g can diced tomatoes
- ½ tsp dried oregano
- ½ cup fresh basil, chopped, plus extra for garnish
- 350 g rigatoni
- ¾ cup ricotta, divided
- Grated parmesan, to garnish
How do I make it?
- Slice eggplant into pieces about 1-centimetre thick. Cooking in batches, heat olive oil in a frying pan over medium-high heat and add eggplant to the pan. Season with salt and pepper and cook until the eggplant is soft and browned. Set the eggplant aside on a plate; do not drain it.
- Meanwhile bring a large saucepan of water to the boil, and season with a generous pinch of salt.
- When all the eggplant has been cooked, reduce heat to medium and add garlic and chilli flakes and cook until the garlic starts to develop a little bit of colour. Add in tomatoes, oregano, and basil, and cook on low heat for 5 minutes, stirring occasionally.
- Cook rigatoni until al dente. When the pasta is cooked, drain, reserving 2 tablespoons of the pasta water. Add reserved pasta water to the tomatoes, and toss in eggplant, pasta, and the ricotta. Taste, and season if desired.
- Serve sprinkled with parmesan and garnished with fresh basil leaves.