Pasta With Caramelized Eggplant And Rich Tomato Sauce (Pasta Alla Norma)

Pasta alla Norma, a classic Sicilian dish, tantalizes taste buds with its delectable combination of rich tomato sauce and caramelized eggplant. This dish puzzled me initially, as the traditional addition of bland, mild ricotta salata seemed out of place. However, my understanding changed when I tasted the authentic Sicilian version during my multiple honeymoons (I tend to lose count!). The secret lies in using properly aged ricotta salata made from sheep’s milk, which boasts intense tanginess and a robust barnyard aroma that elevates the entire dish. While finding the perfect ricotta salata can be challenging, you can experiment with aged caciocavallo, sheep’s-milk feta, or Pecorino Romano for a slightly different flavor profile.

SERVES 4

INGREDIENTS:

• 2 small Italian or Japanese eggplants, split lengthwise and cut into ½-inch half-moons
• Kosher salt
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1½ cups)
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• 2 tablespoons tomato paste
• One 28-ounce can whole tomatoes packed in juice, crushed by hand or with a potato masher into rough ½-inch chunks
• 1 stem fresh basil, leaves removed, stem reserved (optional)
• 1 pound penne, ziti, or other short tubular pasta
• Grated ricotta salata or feta cheese for serving

INSTRUCTIONS:

1. Prep the Eggplant: Toss the eggplant slices with 1 teaspoon of salt in a large bowl.
2. Transfer the eggplant to a salad spinner set in the sink and let it stand for 30 minutes.
3. Prepare the Tomato Sauce: In a large saucepan, heat 2 tablespoons of olive oil and the butter over medium-high heat until the butter melts and the foaming subsides.
4. Add the finely diced onion and cook, stirring frequently, until softened but not browned (about 3 minutes).
5. Stir in the minced garlic, dried oregano, and red pepper flakes and cook, stirring, until fragrant (about 1 minute).
6. Add the tomato paste and stir until it becomes homogeneous (about 30 seconds).
7. Pour in the crushed tomatoes, including the juice, and add the basil stem if using.
8. Bring the sauce to a boil over high heat, then reduce the heat to a simmer.
9. Cook the sauce, stirring occasionally, until it thickens and reduces to approximately 4 cups (about 30 minutes). Set the sauce aside.
10. Caramelize the Eggplant: After 30 minutes, spin the eggplant slices in the salad spinner to remove excess water.
11. Place the eggplant on a double layer of paper towels and press down with another layer of paper towels to extract as much moisture as possible.
12. Heat the remaining ¼ cup of extra-virgin olive oil in a large nonstick or cast-iron skillet over medium-low heat until shimmering.
13. Add the eggplant slices in a single layer (you may need to work in batches) and cook until they caramelize to a deep brown on both sides and become completely tender in the center (7 to 10 minutes). Transfer the eggplant to a paper-towel-lined plate and season with salt immediately.
14. Cook the Pasta: In a large pot, bring water to a boil over high heat and add a large pinch of salt.
15. Add the pasta and cook until it is fully softened but retains a slight bite in the center.
16. Drain the pasta, reserving 1½ cups of cooking liquid, and return it to the pot.
17. Combine and Serve: Add the tomato sauce to the pasta and stir to combine, adding some of the reserved pasta water as needed to achieve the desired consistency.
18. Fold in the caramelized eggplant to the pasta and sauce mixture.
19. Serve the Pasta alla Norma immediately, topped with fresh basil leaves (if available) and grated ricotta salata or feta cheese.

Pasta alla Norma, a delightful Sicilian dish, comes to life with a tantalizing combination of rich tomato sauce and beautifully caramelized eggplant. The key to its authentic taste lies in the use of properly aged ricotta salata made from sheep’s milk, which imparts intense tanginess and a robust aroma. While locating this particular cheese may be challenging, you can explore alternative options like aged caciocavallo, sheep’s-milk feta, or Pecorino Romano to create a unique flavor profile. Enjoy the harmonious blend of flavors in Pasta alla Norma, and let it transport you to the heart of Sicily with each bite!