Pasta alla Norma

Name: Pasta alla Norma
Yield: Serves 4-6
Cuisine: Italian
Ingredients: Cube 1 eggplant into 1-in/3-cm pieces. Fry with olive oil (at least ¼ c/60 ml) & salt on med for about 10 min, tossing until tender & browned; Cube 1 eggplant into 1-in/3-cm pieces. Fry with olive oil (at least ¼ c/60 ml) & salt on med for about 10 min, tossing until tender & browned; Add 1 c (180 g) halved cherry tomatoes & 1 minced clove garlic & sauté 2 more min; Add 1 c (180 g) halved cherry tomatoes & 1 minced clove garlic & sauté 2 more min; Cube 1 eggplant into 1-in/3-cm pieces. Fry with olive oil (at least ¼ c/60 ml) & salt on med for about 10 min, tossing until tender & browned; Boil 8 oz (225 g) rigatoni pasta according to package instructions; olive oil, salt & pepper; ¼ c (20 g) shaved ricotta salata cheese; ¼ c (10 g) chopped basil; olive oil, salt & pepper; olive oil, salt & pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

When visiting the hilltop town of Taormina in Sicily, we had lunch outside on the main pedestrian walkway, Corso Umberto. I ordered pasta alia Norma, a Sicilian pasta dish with eggplant, it came with a thick tomato sauce and shavings of some amazing aged ricotta salata, a hard, salty type of ricotta cheese. My version skips the sauce and includes warmed tomatoes instead, and plenty of ricotta salata.

Method