Name: Pasta alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1 medium eggplant, diced; 2 tbsp olive oil; 2 cups canned crushed tomatoes; 1/4 cup grated ricotta salata

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Why make this recipe

Pasta alla Norma is a delightful Italian dish that brings together the flavors of eggplant, tomatoes, and ricotta salata. It’s a great option for dinner if you’re looking for something hearty yet simple. The combination of ingredients not only makes it tasty but also nutritious. Making Pasta alla Norma is a wonderful way to enjoy a classic recipe that has roots in Sicilian cuisine.

How to make Pasta alla Norma

Ingredients :

12 oz penne pasta
1 medium eggplant, diced
2 tbsp olive oil
2 cups canned crushed tomatoes
1/4 cup grated ricotta salata

Directions :

Cook the penne pasta according to the package instructions until al dente.
In a large pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it becomes tender.
Pour in the crushed tomatoes and let the mixture simmer for about 10 minutes.
Once the pasta is cooked and drained, toss it with the eggplant and tomato sauce.
Serve the pasta topped with grated ricotta salata.

How to serve Pasta alla Norma

Pasta alla Norma is best served hot. You can place the dish in individual bowls and sprinkle extra grated ricotta salata on top for added flavor. Adding a drizzle of olive oil or a few fresh basil leaves can also enhance its presentation.

How to store Pasta alla Norma

If you have leftovers, store Pasta alla Norma in an airtight container in the refrigerator. It can keep for about 3 to 4 days. To reheat, simply warm it on the stove or in the microwave. You might want to add a splash of water or olive oil to prevent it from drying out during reheating.

Tips to make Pasta alla Norma

Choose a firm eggplant to get the best texture. Make sure to cut it into small, even pieces.
Sauté the eggplant in batches if your pan is small. This will help it cook evenly and get a nice golden color.
If you like a bit of spice, add a pinch of crushed red pepper flakes while the tomatoes simmer.

Variation

You can try adding other vegetables like zucchini or bell peppers for a twist on the classic recipe. Additionally, feel free to substitute penne pasta with other types of pasta, like spaghetti or rigatoni, depending on your preference.

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You will need about 4-5 medium-sized tomatoes to equal 2 cups of crushed tomatoes.

2. Is there a vegetarian version of this dish?
Pasta alla Norma is already a vegetarian dish as it contains no meat.

3. Can I make this recipe vegan?
Yes, you can make it vegan by omitting the ricotta salata and using a plant-based alternative.

Pasta alla Norma

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful Italian dish that combines eggplant, tomatoes, and ricotta salata for a hearty yet simple dinner option.

Instructions

Cook the penne pasta according to the package instructions until al dente.
In a large pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it becomes tender.
Pour in the crushed tomatoes and let the mixture simmer for about 10 minutes.
Once the pasta is cooked and drained, toss it with the eggplant and tomato sauce.
Serve the pasta topped with grated ricotta salata.

Notes

Best served hot. For added flavor, drizzle olive oil or add fresh basil leaves. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian