Sicilian Pasta alla Norma
Pasta with deeply browned eggplant, tomato, basil, and grated ricotta salata.
About This Dish
The dish succeeds when eggplant is browned in batches and folded through a concentrated tomato sauce without losing all of its shape.
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Stages
- Eggplant25 min
- Tomato Sauce25 min
- Pasta12 min
Step-by-Step Instructions
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1
Cut the eggplant into 2 cm cubes, season lightly with salt, and leave for 15 minutes. Pat completely dry.
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2
Brown the eggplant in olive oil in several batches and drain on a rack or paper towels.
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3
Gently cook the garlic and chile in the same pan, add the tomatoes, and simmer for 20 minutes. Add half the basil.
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4
Boil the pasta in well-salted water until just al dente, reserving 250 ml pasta water.
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5
Toss the pasta with the sauce, eggplant, and enough pasta water to coat. Finish with basil and grated ricotta salata.
