What would Mediterranean Week be without an Eggplant dish? Pasta alla Norma is a well known Italian dish of Sicilian origin. The primary ingredients are pasta, tomatoes, eggplant, ricotta salata cheese & basil. This preparation of eggplant is really easy and removes most of the liquid and bitterness that you may have associated with eggplant before. And yes, it says to microwave it for 10 minutes! I was skeptical too, but it really works, and it does not disintegrate into dust! Amazing!
In this version, I am using feta cheese instead of ricotta salata (which is salted ricotta). The cheese and the anchovies add the perfect amount of salt and bite! And making your own tomato sauce really takes any pasta dish to the next level – and it’s SO easy! I prefer San Marzano crushed tomatoes, but Muir Glen brand is also a great alternative.
This dish is actually a new addition to our meal rotation, and comes to us from the good folks at America’s Test Kitchen. I love that they show you how to make a dish/or use a product that they have tested several different ways to find the best possible preparation/brand. Check it out on the Create TV channel if you get a chance!
Pasta all Norma
A delicious traditional Sicilian pasta & aubergine dish with a new preparation method - foolproof every time!
Ingredients
- 1 Large eggplant - cut into 1/2 inch cubes - unpeeled
- Kosher salt
- 3 TBSP olive oil
- 4 cloves garlic - minced
- 2 anchovy fillets - minced
- 1/3 TSP red pepper flakes
- 1 28 oz. can of crushed tomatoes (I prefer San Marzano or Muir Glen)
- 1/2 lb. ziti, rigatoni or penne pasta
- 6 TBSP fresh basil -chopped
- 1 C ricotta salata cheese or feta - crumbled
- OTHER: coffee filters
Directions
- Step 1 Toss diced eggplant with 1 TSP salt in medium bowl
- Step 2 Line surface of microwave-safe plate with a double layer of coffee filters & lightly spray with non-stick spray. Spread eggplant in even layer over coffee filters.
- Step 3 Microwave eggplant on High power, uncovered, for 10 minutes, until dry to touch & slightly shriveled – tossing halfway through – let cool 2-3 minutes.
- Step 4 Transfer eggplant back to bowl, drizzle with 1 TBSP olive oil, & toss gently to coat. Heat 1 TBSP olive oil in large non-stick skillet over medium-high heat until shimmering.
- Step 5 Add eggplant and distribute in even layer. Cook, stirring & tossing every 2 minutes for a total of 8 minutes, or until well browned & tender.
- Step 6 Remove skillet from heat and remove eggplant from skillet.
- Step 7 In empty skillet, off of the heat, add remaining 1 TBSP olive oil, garlic, anchovies & pepper flakes – cook using residual heat so garlic does not burn, stirring constantly & scraping tasty bits from bottom of pan, about 1 minute.
- Step 8 Add tomatoes, return skillet to medium-high heat, and bring to boil.
- Step 9 Reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 8-10 minutes.
- Step 10 Meanwhile, cook pasta according to package instructions, and reserve 1/2 cup of cooking water. Drain pasta & transfer back to cooking pot.
- Step 11 While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat, stirring occasionally, 3 minutes.
- Step 12 Stir chopped basil into sauce. Add sauce to cooked pasta, adding pasta water if needed to get desired consistency.
- Step 13 Serve immediately, sprinkle with cheese.
