Pasta alla Norma (Sicilian Eggplant Pasta)
A delicious vegetarian pasta dish featuring roasted eggplant, rigatoni, and a rich tomato sauce.
Equipment
- Sheet pan
- Large pot
- Large deep pan
- Food processor
Ingredients
- 2 eggplants about 2 pounds in total
- Kosher salt
- Extra virgin olive oil
- 5 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes with their juices
- 1 ½ teaspoons dried oregano
- ¾ pound rigatoni pasta
- ½ cup fresh parsley chopped
- ½ cup ricotta salata grated
Instructions
- Start by slicing the eggplants into rounds. Lay them in a colander and sprinkle with kosher salt, letting them sit for about 30 minutes. You will notice some moisture beading on the surface. This helps draw out bitterness, so do not skip it. Just be cautious not to leave them salted too long, as they can become overly salty.
- Preheat your oven to 400 degrees F (200 degrees C) and spread the salted eggplant slices on a baking sheet. Drizzle with extra virgin olive oil and roast until they are golden brown and tender, usually around 30 minutes. Keep an eye on them, as burnt bits can develop if they are left too long. You want them soft and luscious.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 2 minutes. Add in the crushed red pepper flakes and stir, letting the spice bloom. Be careful not to burn the garlic as this can make the dish taste bitter.
- Pour in the diced tomatoes with their juices and sprinkle the dried oregano into the skillet. Let this simmer gently for about 15 minutes, allowing the flavors to meld and the sauce to thicken a bit. If the sauce gets too thick, you can add some reserved pasta water later.
- In a big pot of boiling salted water, cook the rigatoni until al dente. It should be tender but still have a little bite. Make sure to save a good cup of the pasta water before draining—it is a lifesaver for sauce consistency later!
- Add the drained rigatoni straight into the skillet with the tomato sauce. Toss everything gently and add a splash of reserved pasta water if it looks dry. You want the pasta nicely coated and glistening without being swimming in sauce. Too little water can leave it clumpy!
- Gently fold the roasted eggplants into the pasta, then sprinkle in the chopped parsley. The vibrant greens and roasted veggies bring it all together. Make sure to mix well but be gentle to keep the eggplant chunks intact.
- Spoon the pasta onto plates or into bowls and grate ricotta salata liberally over the top. This salty, creamy finish adds a nice richness.
Notes
Store leftover pasta alla norma in a tight-lid container in the fridge for 3 days. Warm up over medium heat.