Pasta alla Norma

Name: Pasta alla Norma
Yield: Serves 4–6 people
Cuisine: Italian
Ingredients: Grated ricotta salata or pecorino Romano (or substitute vegan parmesan) for garnish; Grated ricotta salata or pecorino Romano (or substitute vegan parmesan) for garnish; Grated ricotta salata or pecorino Romano (or substitute vegan parmesan) for garnish; 12 oz (340 g) of your choice of pasta; I prefer rigatoni or penne; 12 oz (340 g) of your choice of pasta; I prefer rigatoni or penne; 12 oz (340 g) of your choice of pasta; I prefer rigatoni or penne; ½ cup (10 g) basil leaves, chopped into strips; 2 cups (475 ml) diced tomatoes or 1½ cups (350 ml) Roasted Tomato Sauce; Kosher salt and fresh cracked pepper to taste; 2 cups (475 ml) diced tomatoes or 1½ cups (350 ml) Roasted Tomato Sauce; 1 tsp (1 g) dried oregano; Kosher salt and fresh cracked pepper to taste; 2 garlic cloves, minced; Pinch of chili flakes; 1 large globe eggplant, cut into 1” (2.5cm) cubes; Kosher salt; ¼ cup (60 ml) olive oil, plus more as needed

Preparation info

Serves
4–6
people

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

A Sicilian classic. When I first tried pasta alla Norma, for me, it had a very familiar and comforting flavor profile. After all, Sicily’s cuisine is heavily influenced by Arab, Turkish, and Greek food. This is a wonderfully flavorful and hearty recipe that I make often at midsummer, when tomatoes, eggplants, and basil are at their peak.

Ingredients

Asia
Europe
Turkey
Italy
Greece
Mediterranean
Pasta
Vegetarian

Ingredients

Method