Pasta alla Norma

Ingredients

• 250g (8.8 oz) pasta 250g (8.8 oz) pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large eggplant, cut into cubes 1 large eggplant, cut into cubes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• 50g (1.8 oz) ricotta salata, crumbled 50g (1.8 oz) ricotta salata, crumbled
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 58g, 10g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Place them on a baking sheet and roast for 15-20 minutes until they are slightly caramelized.
3. 3.
   In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
4. 4.
   In a separate pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant.
5. 5.
   Add the eggplant cubes to the pan and cook until they are golden brown and tender.
6. 6.
   Pour in the crushed tomatoes, roasted cherry tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld together.
7. 7.
   Add the cooked pasta to the sauce and toss until well coated.
8. 8.
   Serve the Pasta alla Norma hot, topped with crumbled ricotta salata and fresh basil leaves.

Treat your ingredients with care...

• Eggplant — To reduce the bitterness of the eggplant, sprinkle it with salt and let it sit for 30 minutes before cooking. Rinse and pat dry before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the pan.
• Feel free to add other vegetables such as zucchini or bell peppers for extra flavor and color.
• To make it a heartier meal, you can add cooked Italian sausage or grilled chicken to the dish.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Pasta alla Norma hot, garnished with fresh basil leaves. Accompany it with a side of crusty bread to soak up the flavorful sauce.

Presentation advice

To make the dish visually appealing, arrange a few roasted cherry tomatoes on top of the pasta before sprinkling it with crumbled ricotta salata. Garnish with a sprig of fresh basil for a pop of color.