How To Make Amazing Pasta Alla Norma

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.

Select a shiny and firm eggplant, preferably with fewer seeds.

Crush 28 oz of San Marzano plum tomatoes and set aside.

Prepare 3 oz of tomato paste for the sauce.

Use ricotta salata or pecorino romano as a cheese topping.

Heat 3/4 cup of olive oil in a large non-stick pan over medium heat.

Slice the eggplant and dry it with paper towels before frying.

Fry the eggplant in batches until golden brown, about 5-7 minutes per batch, adding more oil if necessary.

Remove the fried eggplant and set aside, allowing excess oil to drain from the pan.

Add sliced garlic and 2 anchovy fillets to the pan and sauté until fragrant, about 1-2 minutes.

Stir in crushed red pepper and then add the crushed tomatoes and tomato paste to the pan; simmer for 10 minutes.

Add the fried eggplant back into the sauce and stir to combine.

Meanwhile, cook the pasta according to package instructions until al dente, then drain.

Combine the pasta with the sauce and eggplant, tossing to coat.

Serve topped with ricotta salata and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens