This classic pasta dish has its origins from Sicily. It combines roasted eggplant with a classic red sauce and ricotta cheese which creates a burst of flavor in every bite.
Eggplant is a great summer into fall vegetable. Its peak season is from July to October and can be found in farmers markets across the country. Roasting the eggplant leads to a crispy outside, but tender and soft inside which compliments this pasta dish perfectly.
What you need:
- Pasta. I prefer rigatoni for this dish, but choose your favorite!
- Eggplant. One small to medium sized eggplant is all you need for this dish. I’ll save whatever I don’t put into this dish and roast with additional veggies for a snack or dinner option later in the week.
- Olive oil. I prefer olive oil for roasting vegetables, but you can substitute for the cooking oil of your choice.
- Onion. My preference is for yellow onion, but you can also use white onion or a shallot.
- Garlic. No sauce is complete without it.
- Crushed tomatoes. I prefer the sodium reduced version.
- Crushed red pepper flakes. For a little bit of a kick. This can always be reduced or skipped if you need to tone down the spice.
- Basil. I have a basil plant that I have somehow managed to keep alive, so I prefer fresh basil leaves when it comes to sauces. However, you can always use dried basil if that’s what you have in your pantry!
- Ricotta cheese. I like whole milk ricotta, but you can also get skim or reduced fat.
While the pasta is cooking, you can roast your eggplant. Cube the eggplant into bite sized pieces then toss with olive oil, salt, and pepper. Spread it out evenly in a single layer on a baking sheet lined with parchment paper. Bake at 400 degrees F for about 25-30 minutes, flipping the cubes halfway through.
While the eggplant is roasting, begin to prepare your sauce. Heat up diced onion and minced garlic with a little bit of olive oil on medium heat until fragrant and translucent. Reduce heat to low and add in the can of crushed tomatoes, basil, and crushed red pepper. Stir to combine and bring to a simmer.
Once the pasta is done, drain it, but save 1 cup of the pasta water. Add the pasta and roasted eggplant to the sauce and stir to combine. Mix in the ricotta cheese. Stir in the pasta water 1/4 cup at a time until you reach your desired consistency. I usually add 3/4 cup pasta water.
Serve up this pasta in shallow bowls. Top with extra basil leaves and a small scoop of ricotta cheese. Enjoy!
Pasta alla Norma is a delicious dish originating out of Sicily. Bitter and spongy eggplant is roasted to perfection and combined with creamy ricotta cheese in this delectable and rich tomato based sauce.
Pasta alla Norma
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- 1 lb pasta, save 1 cup pasta water
- 2 tbsp olive oil, divided
- 1 medium sized eggplant, cubed
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tbsp fresh basil, chopped
- 1 tsp crushed red pepper flakes
- 1 cup ricotta cheese
Directions:
- Preheat oven to 400 degrees F. Line a medium sized baking sheet with parchment paper.
- Cook pasta according to package instructions. Once pasta is finished, save 1 cup pasta water then drain pasta. Set aside.
- Toss cubed eggplant with 1 tbsp olive oil and salt and pepper. Spread eggplant out evenly on the prepared baking sheet and roast for 30 minutes, tossing the eggplant halfway through to get an even bake.
- While the eggplant is roasting, heat large saucepan with 1 tbsp olive oil over medium heat. Add the onion and the garlic and cook for 3 minutes while stirring frequently until fragrant and translucent. Reduce heat to low and stir in the crushed tomatoes. Bring sauce to a simmer then add in the crushed red pepper flakes and basil.
- Once eggplant is finished, add that and the pasta to the sauce and stir to combine. Mix in the ricotta cheese. Stir in the pasta water, 1/4 cup at a time, until desired consistency is reached.
- Serve pasta in shallow bowls. Top with a dollop of ricotta cheese and additional basil and enjoy!
The Soft Simmer 
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