Pasta alla Norma (Eggplant Pasta)

 

Pasta alla Norma (Eggplant Pasta) is easy traditional Sicilian pasta dish loaded with tomato sauce and fried eggplant. Garnished with grated parmesan and fresh basil, it is vegetarian, easy to prepare comforting pasta dish!

 

Pasta alla Norma is arguably the best representation of Sicilian cuisine out there;  let me add Anchovy Pasta Salad aka Linguine All’Amalfitana Salad also.

 

Egg plant pasta makes the most of local tomatoes, aubergines, garlic, basil and ricotta salata, salted ricotta. It’s called Norma after the nineteenth century opera of the same name – both the dish and the music are regarded as true masterpieces. As with most of the dishes, we make some changes but, at the end of the day, the dish basics are the same. We, for instance, don’t use rigatoni but spaghetti. If you love southern cuisine, look here  for more beauties.

You can add roasted eggplant to your eggplant pasta recipe. However, we prefer fried or grilled version since it’s stove top done with extra virgin olive oil. It is quick and does not include heating the oven on crazy hot days. While I was writing this text, I found an interesting article about the differences between frying and roasting food. If you would like to read it and maybe learn more, here it is.

 

One of basic summer canning and preserving recipes is our tomato sauce .

 

It is our must include ingredient to this dish. Made with pounds and pounds of heirloom tomatoes, it has so many variations. Not every batch is the same. Sometimes I add halved bell peppers, whole parsley (root and leaves), basil, freshly ground black pepper, red pepper flakes, garlic, or basil. Whichever jar of homemade pasta sauce I open, it’s bursting with flavours. It is important to have this in mind during the process of making your own batch of pasta alla Norma. If you feel like adding more herbs and spices to get the flavours you love, just go for it!

 

At the end, the final touch is up to you! We rarely add grated Ricotta salata. Our choice is parmesan garnish on the top, some basil leaves and garlic bread. Lots of it!

There is another great Italian recipe posted at 2pots that you could prepare during late summer days. However, I made it with zucchini for the post but you can easily switch them with slices of meaty eggplant. Here you can see our Grilled Zucchini Parmesan Recipe . Enjoy!

 

If you are left with eggplant pasta sauce leftovers, and would keep it for the next day, please don’t combine it with pasta before refrigerating, if possible. Your beautiful recipe may turn into soggy pasta. Do your best to keep the sauce only. Freshly boiled spaghetti will make your day when combined with this beautiful sauce leftovers.

It may be great to use it as tomato base for pizza also!

If you decide to freeze it, pack it it airtight container and store up to three months.