How to Make the Best Pasta with Eggplant and Tomatoes (Pasta alla Norma)

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar salty flavor while being more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Trim off the ends of the eggplant and cut it into half-inch pieces.

Toss the eggplant with 0.5 teaspoon of salt and line a plate with coffee filters.

Spritz the coffee filters with vegetable oil spray to prevent sticking.

Microwave the eggplant on high for 8 to 15 minutes until it shrinks down and dries out, but does not brown.

After microwaving, place the eggplant on a paper towel-lined plate to let steam escape.

In a bowl, coat the eggplant with 1 tablespoon of extra virgin olive oil.

Heat a skillet over medium heat with 1 tablespoon of extra virgin olive oil until smoking, then add the eggplant and sauté until caramelized and brown, about 10 minutes.

Remove the eggplant from the skillet and set aside.

In the residual heat of the skillet, add 1 tablespoon of extra virgin olive oil, then add 4 cloves of minced garlic and 2 minced anchovies; sauté until fragrant, about 1 minute.

Add 0.5 teaspoon of red pepper flakes and sauté for another minute.

Pour in 1 (28 ounce) can of crushed tomatoes, turn the heat back to medium, and let it simmer for 8 to 10 minutes to thicken.

In a separate pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt.

Add 1 pound of ziti to the boiling water and cook until al dente, about 10 minutes.

After the sauce has thickened, add the sautéed eggplant back into the sauce and warm for an additional 3 to 5 minutes.

Drain the pasta and add it to the sauce, mixing well; add reserved pasta water if needed to adjust consistency.

Stir in 6 tablespoons of fresh chopped basil and 1 tablespoon of extra virgin olive oil before serving.

Top with 3 ounces of ricotta salata before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens