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Pasta alla Norma

Pasta alla Norma

Lily Coleman
Our pasta alla Norma is a simplified take on the Sicilian classic, with eggplant, a rich tomato sauce and ricotta salata on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dishes, Vegetarian
Cuisine Italian
Servings 8
Calories 402 kcal

Ingredients
  

  • 1 large eggplant cut into 3/4-in. cubes
  • 1/2 cup olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves minced
  • 28 ounces Italian crushed tomatoes
  • 2 teaspoons minced fresh basil
  • 1 teaspoon sugar optional
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon crushed red pepper flakes optional
  • 1 pound ziti
  • Shredded ricotta salata cheese

Instructions
 

  • In batches, cook the eggplant in oil until browned on all sides in a Dutch oven. Remove with a slotted spoon, keep warm. To the same Dutch oven, add onion, cook until tender. Add garlic, cook one minute longer. Add crushed tomatoes, stirring to loosen brown bits from pan, basil, sugar (if using), oregano, salt and red pepper flakes, if desired. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally.
  • Meanwhile, cook pasta according to package directions. Drain pasta. Add to sauce along with cooked eggplant; toss to coat. Sprinkle with cheese.