Why You’ll Love This Pasta Alla Norma
Have you ever tasted a dish that instantly transports you to the sun-soaked shores of Sicily? That’s exactly how I feel about this Pasta alla Norma. Imagine tender pieces of eggplant, sautéed until golden and mixed into a rich tomato sauce that’s been simmered with garlic and oregano. Tossed with your favorite pasta and topped with grated Pecorino Romano and fresh basil, it’s a meal that warms both the heart and soul. Place 1 large eggplant (cut into 1-inch cubes) in a colander. Sprinkle generously with salt and let sit for 20-30 minutes to draw out excess moisture and reduce bitterness. After salting, use paper towels or a clean kitchen towel to thoroughly pat the eggplant cubes dry, removing excess moisture and salt. Tip: Drying ensures the eggplant browns nicely when cooked. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Cook in batches if necessary to avoid overcrowding. Remove and set aside. Tip: Overcrowding the pan can cause the eggplant to steam instead of brown. In the same skillet, add the remaining 1 tablespoon of olive oil. Add 1 small finely chopped onion and cook for 5 minutes until softened. Then add 3 cloves of minced garlic and cook for another 1-2 minutes until fragrant. Stir in 1 can (14.5 ounces) of diced tomatoes, 1 cup of tomato passata or purée, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally, until it thickens slightly. Tip: Simmering allows flavors to meld and the sauce to develop a deeper taste. While the sauce simmers, bring a large pot of salted water to a boil. Cook 1 pound of pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. Add the cooked eggplant back into the tomato sauce and stir to combine. Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Top with grated 1 cup of Pecorino Romano or Parmesan cheese and garnish with torn fresh basil leaves.
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