Homemade Pasta alla Norma (Tomato and Eggplant Pasta)
Serves 630 mins prep40 mins cook
Follow this simple recipe tutorial for a homemade version of Sicilian pasta alla Norma. The pasta dish combines tender, bite-size pieces of baked eggplant with diced stewed tomatoes in a spicy, satisfying red pasta sauce. Serve with a tubular pasta, such as penne, rigatoni or ziti, and top with ricotta salata cheese. Dinner is done in 45 minutes!
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What you need
Instructions
0 Preheat the oven to 450 (230 C) degrees. 1 Put the eggplant on a large rimmed baking sheet and drizzle with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon salt and toss together to coat the eggplant with the oil. Bake 25-30 minutes, until the eggplant is tender and golden brown. 2 Meanwhile, place a large (12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook about 5 minutes to soften the onion. 3 Stir in the garlic, fresh and dried crushed chili pepper, tomatoes and 1/2 teaspoon salt. Cook at a simmer until the tomatoes give up their liquid and then reduce to a chunky sauce - this should take about 10 minutes. 4 While the tomatoes simmer, bring a large pot (4-6 quarts) of water to a boil and add 3 tablespoons salt. Cook the pasta according to package directions, or until al dente. 5 Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce. 6 Transfer to a serving dish and top with the basil leaves and cheese. Serve and enjoy!View original recipe
