Pasta Alla Norma Recipe

Name: Pasta Alla Norma
Yield: 4 servings
Cuisine: American
Ingredients: 1 Vidalia onion, finely chopped; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, thinly sliced; 1 (16-ounce) can tomato puree; 1 cup chicken broth; Coarse sea salt; Red pepper flakes, to taste; 1 eggplant, cubed; 4 tablespoons canola oil; 1 (1-pound) box dried penne rigate; 1/4 cup grated Parmigiano-Reggiano cheese; 1/4 cup grated Pecorino Romano cheese; 1/4 cup ricotta salata, shaved into strips with a peeler; Few fresh basil leaves, chiffonade, for garnish

Servings: persons

1 Vidalia onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1 (16-ounce) can tomato puree
1 cup chicken broth
Coarse sea salt
Red pepper flakes, to taste
1 eggplant, cubed
4 tablespoons canola oil
1 (1-pound) box dried penne rigate
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
1/4 cup ricotta salata, shaved into strips with a peeler
Few fresh basil leaves, chiffonade, for garnish

1
To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3.
2
Add the salt, and red pepper flakes, to taste.
3
For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant.
4
Drain them on paper towels and sprinkle with sea salt.
5
Stir the cooked eggplant into the marinara sauce.
6
Keep the sauce warm.
7
For the pasta:
8
Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes.
9
Drain the pasta, and add it to the marinara sauce.
10
Stir in the grated cheeses.
11
Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Vidalia onion, finely chopped, 1 carrot, peeled and finely chopped, 1 celery stalk, finely chopped, 2 cloves garlic, thinly sliced, and more.

Yes, Pasta Alla Norma falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Alla Norma

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