Pasta Alla Norma

Choosing a favorite pasta dish is virtually impossible, but if pressed I would likely say Pasta Alla Norma. This simple Italian recipe showcases tender eggplant, sautéed in a tomato sauce, with onions and garlic. It’s topped off with fresh basil and a cheese called Ricotta Salata. Ricotta Salata is made with sheep’s milk, and gifts every dish it touches with a satisfying briney finish, which enhances the flavors of said dish beautifully. In Pasta Alla Norma, it is the ultimate finishing touch. A note when cooking eggplant: there are all different theories on how to prep this vegetable. I go rogue and say don’t soak it, don’t salt it, just cut it and cook it as you wish. If you buy quality eggplant, there is no need to remove the alleged “bitterness.” Feel free to play with the amounts of the ingredients in this dish. It’s about feeling it out, and making things to your liking.

Ingredients:

3 eggplants (try to find Italian eggplant or the best quality you can)

32 oz of Tomato sauce (you can also use a good jarred marinara like Raos)

1 small onion, finely chopped

3 cloves of garlic, minced

1 cup or so of freshly grated ricotta Salata

Fresh basil leaves, chiffonade

1 lb pasta of your choice (I like an interesting shape here, like Gigli or gemelli)

olive oil

salt and pepper, to taste

In a large skillet with high sides, heat some olive oil over medium heat. Add in the chopped onion and sauté for a minute or two.

Next add in the eggplant and stir to incorporate with the onion. Add salt and pepper. Sauté the eggplant, stirring occasionally, until the eggplant is softened, about 5-6 minutes.
Then add in the garlic and sauté for a minute.

Add the tomato sauce and stir to incorporate. Simmer the sauce on low-medium heat, stirring often, for about 10 minutes.

While that simmers, boil a pot of water, and cook the pasta to just al dente.

Remove the sauce from the heat. Drain the pasta and add it to the sauce and stir together to coat the pasta.

Portion the pasta into large bowls and top with the ricotta Salata and fresh basil. Serve hot. Enjoy!