Pasta alla Norma Recipe: A Taste of Sicilian Cuisine

Pasta alla Norma Image

Ingredients:

500g rigatoni pasta
1kg ripe plum tomatoes
1 eggplant (aubergine)
1/2 onion, chopped
2 cloves garlic, minced
1/2 red chili pepper, chopped
1/4 cup olive oil
1/2 cup grated ricotta salata (or Parmesan cheese)
1/4 cup fresh basil leaves
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Cut the eggplant into small cubes. Brush them with olive oil and sprinkle with salt and pepper. Roast them in the oven for 20-25 minutes, or until tender and golden brown.
In a large pot, cook the rigatoni according to package instructions. Drain and set aside.
In the meantime, heat the olive oil in a pan over medium heat. Add the onion, garlic and chili pepper and sauté for 5-7 minutes, or until softened and fragrant.
Add the peeled and chopped plum tomatoes to the pan and let them cook for 20-25 minutes, or until the sauce has thickened and reduced.
When the sauce has thickened, add the roasted eggplant cubes and stir gently. Simmer for an additional 5-10 minutes.
Remove the sauce from the heat and stir in the grated ricotta salata (or Parmesan cheese).
Divide the cooked rigatoni among four serving bowls and top with the eggplant tomato sauce. Garnish with fresh basil leaves and grated cheese if desired.
Serve hot and enjoy your delicious Sicilian meal!

Verdict:

Pasta alla Norma is a classic Sicilian dish that’s bursting with flavor and easy to make. The combination of roasted eggplant and tomato sauce creates a deliciously hearty and satisfying meal that’s perfect for any occasion. With its tender rigatoni pasta and sprinkle of ricotta salata, you’ll find this dish irresistible. Make sure to try making this dish in the comfort of your own home and you’ll see why it’s a Sicilian classic that’s beloved worldwide.