Pasta Alla Norma Recipe

Name: Pasta Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes; 2 tablespoons coarse kosher salt plus additional for cooking pasta; 5 tablespoons extra-virgin olive oil, divided; 1 cup chopped onion; 4 garlic cloves, minced; 8 (or more) small peperoncini, minced; 2 14 1/2-ounce cans diced tomatoes in juice; 1 pound spaghetti; 1 cup torn fresh basil leaves; 1 cup crumbled ricotta salata*; *A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

Servings: persons

2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes
2 tablespoons coarse kosher salt plus additional for cooking pasta
5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
4 garlic cloves, minced
8 (or more) small peperoncini, minced
2 14 1/2-ounce cans diced tomatoes in juice
1 pound spaghetti
1 cup torn fresh basil leaves
1 cup crumbled ricotta salata*
*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.

1
Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
2
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; saute until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
3
Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
4
Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes, 2 tablespoons coarse kosher salt plus additional for cooking pasta, 5 tablespoons extra-virgin olive oil, divided, 1 cup chopped onion, 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.

That's it — enjoy your meal!

Pasta Alla Norma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions