Pasta alla Norma Recipe | A Mouthwatering Sicilian Classic

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Cut eggplant into strips about a quarter of an inch thick, leaving the skin on or removing it based on preference.

Sprinkle a pinch of salt over the eggplant to draw out moisture.

Heat oil to 350 degrees Fahrenheit in a deep-fryer or suitable pot.

Fry half of the eggplant strips until golden brown, then remove and place on a plate.

Fry the remaining eggplant strips in the same manner.

In a pot over medium heat, add smashed and chopped garlic and sauté until fragrant.

Crush whole plum tomatoes with your fingers and add to the pot with the garlic.

Add about half a teaspoon of black pepper and a pinch of red pepper flakes to the pot.

Add a couple of teaspoons of salt and fresh basil leaves, breaking them up as you add them.

Let the sauce simmer for about 10 minutes.

Prepare pasta water with salt and bring to a boil, cooking 2 pounds of pasta until al dente.

Reserve 2 cups of starchy pasta water before draining the pasta.

Add the drained pasta to the sauce and mix well, adding reserved starchy water as needed.

Add about a cup of ricotta salata to the pasta and sauce mixture, stirring to combine.

Let the mixture cook for about another minute and a half before serving.

Plate the pasta and garnish with remaining fried eggplant and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens