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Classic Sicilian Pasta alla Norma Recipe Easy Homemade Eggplant and Ricotta Salata

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A hearty and vibrant Sicilian pasta dish featuring lightly fried eggplant, a rich tomato sauce, and salty ricotta salata cheese. This recipe is quick, simple, and perfect for cozy dinners.

Ingredients

Scale
  • 1 large globe eggplant, cut into 1-inch cubes
  • Coarse sea salt for sweating the eggplant
  • 1/3 cup extra virgin olive oil (about 80 ml) for frying
  • 3 cloves garlic, minced
  • 28 oz (800 g) canned San Marzano crushed tomatoes
  • A handful of fresh basil leaves, torn
  • Pinch of red chili flakes (optional)
  • 12 oz (340 g) spaghetti or preferred long pasta
  • 4 oz (115 g) ricotta salata, crumbled
  • Freshly ground black pepper, to taste

Instructions

  1. Place the cubed eggplant in a colander or large bowl and sprinkle generously with coarse sea salt. Toss to coat and let sit for about 30 minutes to draw out bitterness and moisture. Rinse under cold water and pat dry thoroughly with kitchen towels.
  2. Heat 1/3 cup extra virgin olive oil in a large skillet over medium heat. Add eggplant cubes in batches without crowding the pan. Fry until golden brown on all sides, about 5-7 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
  3. Remove excess oil from the skillet, leaving about 1 tablespoon. Add minced garlic and sauté over medium heat for 1-2 minutes until fragrant but not browned.
  4. Pour in crushed tomatoes, add red chili flakes if using, and season lightly with salt and pepper. Let sauce simmer gently for 15-20 minutes, stirring occasionally until thickened.
  5. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.
  6. Add fried eggplant to the simmering tomato sauce and stir in torn basil leaves. Toss drained pasta into the skillet, mixing well to coat. Add reserved pasta water a little at a time if sauce needs loosening.
  7. Divide pasta among plates or bowls. Generously crumble ricotta salata over the top, drizzle with olive oil, and finish with freshly cracked black pepper. Garnish with extra basil leaves if desired.

Notes

Salting the eggplant before frying is crucial to remove bitterness and prevent sogginess. Fry eggplant in batches to avoid steaming. Use freshly grated ricotta salata just before serving for best flavor. Save some pasta water to loosen sauce if needed. If sauce is too acidic, add a pinch of sugar.

Nutrition

Keywords: Pasta alla Norma, Sicilian pasta, eggplant pasta, ricotta salata, Italian recipe, easy pasta recipe, vegetarian pasta

Find it online: https://tomyumy.com/classic-sicilian-pasta-alla-norma-recipe-easy-homemade-eggplant-and-ricotta-salata/