Pasta alla Norma with Eggplant and Tomatoes
Pasta alla Norma is a traditional Sicilian dish that delights with its simplicity and depth of flavor. The combination of fried eggplant, aromatic tomato sauce and fresh basil makes every bite taste like a summer day in southern Italy. This dish is not only vegetarian, but also exceptionally satisfying - full of aromas, colors and perfectly balanced, served with parmesan. Pasta alla Norma is the perfect choice for a light but filling dinner - a classic that never gets boring.
Pasta alla Norma recipe
Ingredients
- 400 g of tube or elbow pasta (e.g. penne, rigatoni)
- 2 medium eggplants
- 400g canned chopped tomatoes
- 2 cloves of garlic
- 5 tablespoons extra virgin olive oil
- salt, freshly ground pepper to taste
- a few leaves of fresh basil
- 40 g grated parmesan
Preparation
Wash and cut the eggplants into large cubes or slices. Salt and set aside for 15-20 minutes to release juice. Then dry with paper towels.
Heat the olive oil in a large frying pan and fry the eggplant in batches until golden and soft. Set aside.
In the same pan, fry the chopped garlic, add the tomatoes and cook for 10-15 minutes until the sauce thickens. Season with salt, pepper and add a few basil leaves.
Cook the pasta al dente in salted water according to the package instructions. Drain, reserving a little of the cooking water.
Add the eggplant to the tomato sauce, mix, then add the cooked pasta. Add a little cooking water if necessary. Serve the dish sprinkled with grated cheese and fresh basil.
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