Pasta alla Norma

“The secret to a memorable Pasta alla Norma is in the eggplant,” says Coleen Kirnan, owner and host of Tuscan Women Cook. “Frying transforms eggplant into something almost meaty, while roasting provides a lighter, equally delicious version. Either way, the dish captures the flavors of Sicily at their peak.”

From the kitchens of Tuscany to home kitchens around the world, Tuscan Women Cook invites food enthusiasts to savor Italy’s rich regional flavors. Their version of Pasta alla Norma transforms seasonal eggplant and tomatoes into a dish that’s both simple to prepare and deeply rooted in Sicilian heritage.

Tuscan Women Cook appreciates suggestions for other ways to prepare dishes. Here are some ideas. Fry the eggplant in small cubes for a different texture. Shred it into fine threads before adding the cooked eggplant to the pasta. Traditionally fat rigatoni or penne are called for. Instead, combine slices or cubes of fried eggplant with meat ravioli or fresh gnocchi. Sicilians favor sheep’s milk ricotta salata grated over this dish, but you can also use your favorite pecorino, Grana Padano or aged Parmesan.

How to make Pasta alla Norma

Ingredients:

• Olive oil as needed, at least ½ cup
• 2 medium eggplants (about 1 ½ pounds)
• Salt and freshly ground black pepper
• 1 tablespoon chopped garlic
• 2 pounds tomatoes, peeled, seeded, and coarsely chopped (or 2–3 cups tomato sauce)
• 2 tablespoons tomato paste
• 1 dried hot chili pepper (optional)
• Pinch dried oregano or 1 teaspoon fresh
• ½ pound penne rigate or rigatoni
• Several large basil leaves, torn into small pieces
• Grated ricotta salata or pecorino romano

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with foil. Brush the foil generously with olive oil.
2. Remove the stems then cut each eggplant into ½-inch-thick slices.
3. Place the eggplant slices on the prepared baking sheet. Brush each slice generously with olive oil.  Season with salt and pepper.
4. Roast the eggplant slices for 20 minutes.  Flip each slice. Brush with more olive oil if the slices seem dry. Continue cooking until each slice is browned and tender, for about 40 minutes total.
5. While the eggplant roasts, heat two tablespoons of olive oil in a saucepan over medium heat. Soften the garlic in the oil for a minute or two.  Add the tomatoes (or tomato sauce, if using), tomato paste, chili pepper, and oregano. Cook over medium heat until some of the liquid is reduced into a moist sauce, for about 15 minutes if using fresh tomatoes. (If using tomato sauce, cook for 10 minutes or only as long as needed to bring the flavors together.)
6. While the sauce simmers, cook the pasta in abundant salted water until al dente. Transfer the pasta into the tomato sauce adding a few tablespoons of the cooking water.  Toss with the basil and adjust the seasonings.
7. Divide half of the pasta between four serving bowls.  Scatter shredded ricotta salata on top. Tuck some of the eggplant slices into each bowl.  Add the remaining pasta, more ricotta salata and eggplant slices.

Variation:

Heat a 12-inch frying pan over medium heat. Add about ⅓ to ½ cup of olive oil. Fry the eggplant slices in batches in the oil until golden on one side, for about 3 minutes or as long as needed. They will absorb the oil. Flip over then continue to fry until the eggplant slices are cooked through and golden on this side. Add additional oil if needed but be aware that oil will be released from the eggplant slices as they cook.

Drain on paper towels and keep warm. Or reheat in a preheated 400°F oven when needed.

Prepare the sauce in the same pan, adding more oil if needed to cook the garlic and tomatoes.

Recipe and photo reprinted with permission of www.TuscanWomenCook.com