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.

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 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.

Pasta Alla Norma

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