Sicilian Pasta alla Norma

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Pasta alla Norma is a classic, Sicilian dish that is full of rich flavors. The roasted eggplant and the slow-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 it when a tomato sauce is bubbling away on the stove. 

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Ingredients for Pasta alla Norma

• 1 ½ pounds eggplant (about 2 medium), diced into 1-inch cubes
• ¼ cup, plus 3 tablespoons olive oil
• salt and pepper
• 1 teaspoon red pepper flakes, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 ½ pounds tomatoes (about 5 medium), coarsely diced
• 2 tablespoons tomato paste
• 1 pound pasta (spaghetti, linguini, or pappardelle)
• ½ cup grated ricotta salata or parmesan
• ½ cup chopped basil

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How to Make this Eggplant Pasta Recipe

• In a rimmed baking sheet combine eggplant, ¼ cup olive oil, pinch of salt and pepper, and half the red pepper flakes. Bake eggplant at 400 F for 40 minutes, tossing occasionally. 
• In a skillet over medium high heat, add olive oil. When heated, add garlic and oregano. Cook for 30 seconds and then add the tomatoes, 3 tablespoons of olive oil, tomato paste, ½ teaspoon red pepper flakes, salt and pepper.
• Simmer for 35 to 40 minutes, stirring occasionally, until sauce has thickened and is jam-like. 
• Meanwhile, cook pasta according to package directions. 
• Drain the pasta. Combine the tomato sauce and the eggplant, then toss in the pasta. Stir to combine and top with grated cheese and basil.
• Keeps in refrigerator for up to 3 days. 

Enjoy this hearty dish and its gorgeous flavors!

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