Pasta alla Norma

Pasta alla Norma is a beloved Sicilian dish combining the robust flavors of fried eggplant, tangy tomato sauce, and crumbly ricotta salata cheese. This vegetarian meal showcases Mediterranean ingredients, blending the richness of eggplant with the vibrant taste of tomatoes. Traditionally served with pasta, it offers a flavorful dining experience. This dish requires only simple ingredients and straightforward preparation, making it a great option for both weekday dinners and special occasions.

Ingredients

• 2 medium eggplants, sliced
• 1/4 cup olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1/4 cup fresh basil, chopped
• 8 oz pasta
• 1/2 cup ricotta salata cheese, crumbled

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the eggplant slices and cook until browned on both sides, approximately 3 to 4 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess oil.
4. In the same skillet, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion becomes translucent and the garlic is fragrant.
5. Add the crushed tomatoes and fresh basil to the skillet. Stir everything together and let it simmer for about 15 minutes, allowing the flavors to meld.
6. While the sauce simmers, cook the pasta in a pot of boiling salted water according to the package instructions until al dente. Drain the pasta and set aside.
7. Toss the cooked pasta with the prepared tomato sauce until evenly coated.
8. Place the fried eggplants on top of the pasta and sprinkle with crumbled ricotta salata cheese before serving.

Keywords: Eggplant, Pasta, Tomato, Herbal, Vegetarian

Spice Rack: Salt, Pepper, Crushed Red Pepper Flakes

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