Where did Pasta alla Norma originate?

Pasta all norma is supposedly from the city of Catania located on the eastern coast of Sicily. Sicily is an autonomous region of Italy and the largest island in the Mediterranian - located just south of the Italian peninsula.

What is Ricotta Salata? Is it different from regular ricotta?

Ricotta Salata (or salted ricotta) is a salty, crumbly sheep cheese from Sicily. It is great for crumbling or grating over pasta. It is very different from fresh or whole milk ricotta which has a smooth and creamy texture (and much less salty flavor).

What type of pasta should I use for pasta alla Norma?

This dish is often served with tubular pasta such as penne, ziti, gemelli, or rigatoni. You can also use a thicker spaghetti or bucatini.

Do I need to salt the eggplant?

No, not for this dish. Many of my classic Italian cookbooks instruct you to salt the eggplant for 30 minutes to an hour. This draws out moisture and "bitter juices." However, many chefs today will tell you this is unnecessary - apparently, we've engineered away the bitter variety of eggplant. There is still debate on the topic of salting eggplant but many no longer call for it and I personally think this recipe is great without salting.

Sicilian Pasta alla Norma with Roasted Eggplant

Description

A simple yet satisfying vegetarian pasta that you will want to make all summer long.

Ingredients

Scale

2 medium eggplants, cut into 1-inch cubes
1 teaspoon salt, plus more to taste
extra virgin olive oil
4 garlic cloves, diced
1/2 teaspoon red pepper flakes (or 1 teaspoon if you like it spicy)
2 tablespoons tomato paste
1 28 oz can whole tomatoes and their juices, crushed by hand
1/2 teaspoon dried oregano
1 pound pasta, I like penne, gemelli, rigatoni, or a thick spaghetti
1 cup ricotta salata* (or substitute: 4 to 6 ounces of fresh mozzarella plus 1/3 cup grated parmesan or pecorino)
1 cup fresh basil leaves, torn or roughly chopped

Instructions

Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or foil (for easy cleanup). Put the eggplant in a bowl and toss with 3 to 4 tablespoons of olive oil and 1 teaspoon of salt. Once the eggplant is evenly coated, spread it out on a baking sheet. You can add a little more olive oil if needed. Bake for about 25 minutes until the cubes are tender and browned. Remove from oven and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add at least 1 tablespoon of salt.
Heat 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over medium-low heat for about 3 minutes. Add the pepper flakes and tomato paste. Stir to combine. Add the tomatoes and their juices along with the oregano. Bring to a boil and then reduce heat to a simmer. Simmer sauce for 10 minutes.
While your sauce simmers, cook the pasta following the al dente instructions on the package. Drain the pasta reserving a 1/4 or so of the water. When your sauce is ready, transfer the pasta to the sauce. Stir well to coat pasta. Add a tablespoon of the reserved pasta water if needed. Remove the pan from heat and stir in the eggplant, half of the basil, and most of the cheese. Reserve a few tablespoons of grated cheese for garnishing individual servings.

Notes

I can’t always find ricotta salata at the store. I’ve taken to using a combination of fresh mozzarella and parmesan instead.

Keywords: Sicily, Sicilian, pasta, eggplant