Sicilian Pasta alla Norma
Pasta alla Norma is a classic, Sicilian dish that is full of rich flavors. The roasted eggplant and the slowly cooked tomato sauce are an incredibly satisfying combination.
This recipe takes approximately 50 minutes, but much of it is hands-off. I was able to make two salads while the tomato sauce was simmer and the eggplant was roasting - so while I was still in the kitchen, it felt like this dish was on auto-pilot. It also made the house smell great - I love when a tomato sauce is bubbling away on the stove.
The weather turned a bit chillier last week, which made me want pasta. I overheard people in the grocery store talking about how excited they were that it was "sweater weather" and they couldn't wait till it was fall. I am not excited for fall yet. I love the food, and Halloween, and Thanksgiving - but I am NOT ready for cold weather again.
Enjoy this hearty dish and its gorgeous flavors!
- 1 1/2 pounds eggplant (about 2 medium), diced into 1 inch cubes
- 1/4 cup, plus 3 tablespoons olive oil
- salt and pepper
- 1 teaspoon red pepper flakes, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 pounds tomatoes (about 5 medium), coarsely diced
- 2 tablespoons tomato paste
- 1 pound pasta (spaghetti, linguini, or pappardelle)
- 1/2 cup grated ricotta salata or parmesan
- 1/2 cup chopped basil
This recipe is adapted from the New York Times Pasta alla Norma recipe.