Authentic Pasta alla Norma Recipe (Sicilian Eggplant Pasta)

Ingredients

• 3 eggplant eggplant
• coarse salt
• 5 tablespoons extra virgin olive oil, divided
• 1 clove garlic
• 1 (18 ounce) can whole peeled tomatoes
• salt and freshly ground black pepper to taste
• 1 small bunch fresh basil, chopped, divided
• 1 (16 ounce) package spaghetti
• 1 (8 ounce) container ricotta cheese, or to taste

Instructions

1. Prepare the eggplant: Wash the eggplants, trim the ends, and slice into approximately 1/3-inch thick rounds. Arrange the eggplant slices in a large bowl, generously sprinkling each layer with coarse salt. Allow to rest for at least 2 hours to remove any potential bitterness.
2. Prepare the tomato sauce while the eggplant rests. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté until golden brown, about 2 minutes. Remove the garlic. Add the peeled tomatoes and bring to a rapid boil; cook until the tomatoes begin to break down, approximately 5 minutes. Reduce the heat to low and simmer gently until the sauce thickens, around 20 minutes. Season to taste with salt and freshly ground black pepper. Stir in 2/3 of the fresh basil and simmer for an additional 3 minutes to infuse the flavors.
3. Rinse the eggplant slices thoroughly under cold running water to remove excess salt. Pat the slices dry with paper towels. In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown and crispy on both sides, about 3 to 5 minutes per side. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Once cooled slightly, cut the eggplant into small, bite-sized cubes.
4. Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, stirring occasionally, until al dente, about 12 minutes. Drain the spaghetti well, reserving about 1/2 cup of pasta water.
5. In the skillet with the tomato sauce, gently mix in the fried eggplant pieces. Simmer for 10 minutes over low heat to allow the flavors to meld. Stir in the ricotta salata, combining well with the sauce and eggplant. Season with additional salt, pepper, and the remaining fresh basil. Add the drained spaghetti to the skillet and toss to coat evenly with the sauce. Cook until heated through, about 3 minutes, adding a splash of reserved pasta water if needed to achieve desired consistency.

Nutrition

• Calories: 770 kcal
• Fat Content: 24 g
• Fiber Content: 19 g
• Sugar Content: 16 g
• Sodium Content: 1746 mg
• Protein Content: 27 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 116 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g