Description
Indulge in the vibrant flavors of Traditional Ottolenghi Pasta Alla Norma, a classic Sicilian dish that beautifully marries roasted eggplant and fresh tomatoes with al dente pasta. This delightful recipe bursts with color and taste, making it perfect for family dinners or special occasions. Easy to prepare yet impressive enough to serve guests, this dish will elevate your dining experience and leave everyone wanting more.
Ingredients
Scale
- 12 oz (340g) short pasta (rigatoni or penne)
- 2 medium eggplants, cubed
- 4 ripe tomatoes, diced
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- 1/2 cup ricotta salata, crumbled
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss eggplant cubes in 2 tablespoons of olive oil, season with salt, and roast on a baking sheet until golden brown and tender (20-25 minutes).
- Cook the pasta in boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat the remaining olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute), then add diced tomatoes, red pepper flakes, salt, and pepper. Let simmer for about 10 minutes.
- Stir in roasted eggplants into the sauce, then mix in cooked pasta along with reserved pasta water to achieve desired consistency.
- Serve topped with torn basil and crumbled ricotta salata.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 15mg