Dinner
Pasta alla Norma
A Sicilian pasta with browned eggplant in garlicky tomato sauce, topped with ricotta and basil.
⏱ 45 min (15 min prep, 30 min cooking)
🍽 Serves 6 · about 1 1/2 cups
leftoversbudget
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Pasta
- 1 lb Penne
- 1 tbsp Table salt, for the pasta water
Sauce
- ¼ cup Olive oil
- 1 Eggplant, cut in 3/4-inch cubes
- ¾ tsp Table salt
- 4 clove Garlic, sliced
- ¼ tsp Crushed red pepper flakes (optional)
- 1 can Crushed tomatoes
- ⅓ cup Fresh basil, torn
To serve
- 1 cup Ricotta cheese
- ¼ cup Grated Parmesan, grated (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, large deep skillet, colander.
- Bring a large pot of water to a boil and add 1 tablespoon salt.
- Heat the oil in a large skillet over medium-high heat. Add the eggplant and 3/4 teaspoon salt and cook, stirring now and then, until browned on all sides and soft, 10 to 12 minutes.
- Lower the heat to medium. Add the garlic and pepper flakes and cook 1 minute. Stir in the tomatoes and simmer 15 minutes, until thickened.
- Meanwhile, cook the pasta by the package directions. Save 1/2 cup pasta water, then drain.
- Toss the pasta with the sauce and most of the basil, adding pasta water if it seems dry. Serve topped with spoonfuls of ricotta, the rest of the basil and Parmesan if you like.
Make aheadMake the sauce up to 4 days ahead. Leftovers keep 4 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze the sauce alone for up to 3 months for best quality.
↺ LeftoversReheat with a splash of water until 165°F; pack for lunch.
🧒 With kidsThe eggplant melts into the sauce, so it often passes for plain tomato pasta.
Dairy-free swapSkip the ricotta and Parmesan; finish with extra olive oil.
Gluten-free swapUse gluten-free penne.
Meatless swapAlready meatless.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.