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How to Make Pasta alla Norma (Eggplant Pasta) - A Step-by-Step Guide

Pasta alla Norma is a classic Italian dish that hails from the island of Sicily. This delicious and comforting dish is made with pasta, eggplant, tomato sauce, and grated cheese. It is a simple yet flavorful dish that truly captures the essence of Sicilian cuisine.

The dish is named after the famous opera, Norma, by Sicilian composer Vincenzo Bellini. Legend has it that a Sicilian chef created this dish to honor the composer, and it has since become a beloved part of Sicilian culinary...

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Ingredients

  • 3 eggplant
  • coarse salt
  • 5 tablespoons extra virgin olive oil, divided
  • 1 clove garlic
  • 1 (18 ounce) can whole peeled tomatoes
  • salt and freshly ground black pepper to taste
  • 1 small bunch fresh basil, chopped, divided
  • 1 (16 ounce) package spaghetti
  • 1 (8 ounce) container ricotta cheese, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
  • In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
  • Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

    • Nutrition

    770 cal.

    • Total Fat: 24g
    • Saturated Fat: 6g
    • Cholesterol: 18mg
    • Sodium: 1746mg
    • Total Carbohydrate: 116g
    • Dietary Fiber: 19g
    • Total Sugars: 16g
    • Protein: 27g
    • Vitamin C: 24mg
    • Calcium: 282mg
    • Iron: 7mg
    • Potassium: 1550mg

    Categories

    Italian recipes
    Pasta recipes
    Vegetarian recipes
    Main recipes
    Comfort food recipes