Pasta alla Norma

Pasta alla Norma is a delightful Italian dish that combines tender eggplant, robust tomato sauce, al dente pasta, and salty ricotta salata. Named after the title character of an opera, this dish sings with every bite. To create our version of pasta alla Norma, we employed a few key techniques. We microwaved salted eggplant on coffee filters to extract its moisture, ensuring a tender and flavorful result. Anchovies added a deep savory flavor to our tomato sauce without any fishiness, while capers and chopped kalamata olives provided a punch of intensity. To finish off the dish, we incorporated shards of ricotta salata, a slightly aged ricotta cheese with a salty tang. If you can’t find ricotta salata, French feta, Pecorino Romano, or Cotija can be used as substitutes. This dish offers a harmonious blend of flavors and textures that will transport you to the heart of Italian cuisine. Prepare to be enchanted by the symphony of flavors in pasta alla Norma.

INGREDIENTS:

• 1½ pounds eggplant, cut into ½-inch pieces
• Kosher salt and pepper
• 3½ tablespoons extra-virgin olive oil, plus extra for serving
• 4 garlic cloves, minced
• 2 anchovy fillets, rinsed and minced
• ¼ teaspoon red pepper flakes, or to taste
• 1 (28-ounce) can of crushed tomatoes
• ½ cup pitted kalamata olives, chopped coarse
• 6 tablespoons minced fresh parsley
• 2 tablespoons capers, rinsed
• 1 pound rigatoni
• Shredded ricotta salata

PREPARATIONS:

1. Line a large plate with a double layer of coffee filters and lightly spray them with vegetable oil spray.
2. Toss the eggplant with 1 teaspoon of salt and spread it out over the coffee filters.
3. Microwave the eggplant, uncovered, until it’s dry to the touch and slightly shriveled, approximately 10 minutes, tossing halfway through cooking. Let it cool slightly.
4. Transfer the eggplant to a large bowl, drizzle it with 1 tablespoon of oil, and toss gently to coat.
5. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until it’s well browned and fully tender, about 10 minutes. Transfer the eggplant to a clean plate.
6. Let the skillet cool slightly, approximately 3 minutes. Add 1 tablespoon of oil, minced garlic, minced anchovies, and red pepper flakes to the skillet and cook over medium heat, stirring often, until the garlic is lightly golden and fragrant about 1 minute.
7. Stir in the crushed tomatoes, increase the heat to medium-high, and simmer the sauce, stirring occasionally, until it slightly thickens, approximately 8 to 10 minutes.
8. Add the cooked eggplant to the sauce and cook, stirring occasionally, until the eggplant is heated through and the flavors meld, about 3 to 5 minutes.
9. Stir in the chopped olives, minced parsley, capers, and remaining ½ tablespoon of oil. Season with salt to taste.
10. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the rigatoni and 2 tablespoons of salt. Cook the pasta, stirring often, until it’s al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
11. Add the sauce to the pot with the pasta and toss to combine. Season with salt and pepper to taste, and add the reserved cooking water as needed to adjust the consistency.
12. Serve the pasta alla Norma with shredded ricotta salata and an extra drizzle of olive oil.

YIELD: The recipe yields servings for multiple people.

TIPS:

• Use coffee filters instead of paper towels to microwave the salted eggplant to draw out moisture.
• If you prefer a spicier dish, add additional red pepper flakes.
• Adjust the seasoning, including salt and pepper, according to your taste preferences.
• Substitute ricotta salata with French feta, Pecorino Romano, or Cotija if it’s not available.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 450
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Carbohydrates: 73g
• Protein: 14g
• Fiber: 9g
• Sodium: 780mg

In conclusion, pasta alla Norma is a vibrant and flavorful Italian dish that combines tender eggplant, robust tomato sauce, al dente pasta, and the salty tang of ricotta salata. This dish, named after an opera character, offers a delightful symphony of flavors in every bite. By utilizing techniques such as microwaving the eggplant to extract moisture and incorporating anchovies for a deep savory note, this recipe brings the essence of pasta alla Norma to life. The addition of capers, kalamata olives, and ricotta salata contributes a punch of intensity and a salty finish. Whether you enjoy the dish as a vegetarian main course or a satisfying side dish, it is sure to please your taste buds. Experience the magic of Italian cuisine with this hearty and delicious pasta dish. Celebrate the combination of eggplant, tomato, pasta, and cheese that makes pasta alla Norma an Italian classic.