Pasta alla Norma is a classic Italian dish that originated in Sicily. It is a simple but flavorful dish that typically includes pasta, eggplant, spices, and tomato sauce. The eggplant is usually fried in olive oil until it is golden and crispy, then it is combined with the tomato sauce. The pasta is usually a short shape, such as penne or rigatoni, but other pasta shapes can also be used. The dish is usually served with a sprinkle of freshly chopped parsley and ground black pepper. The combination of the flavors in this dish is truly unique, and it is a favorite of many Italian cuisine lovers. Pasta alla Norma is a dish that is sure to please.
Ingredients
Medium eggplant cut into 1 inch cubes
1 lb of pasta
1 large red onion, chopped
1 28 oz can San Marzano Peeled tomatoes
5 cloves of garlic, chopped
1 1/2 tsp oregano
3/4 tsp Italian seasoning
1/4 tsp crushed red pepper
1/2 cup & 2 tbsp olive oil
Method
In a large skillet heat the 1/2 cup of olive oil over medium high heat.
Saute the eggplant until browned, about 8 minutes. You can do this in 2 batches with 1/4 cup of olive oil per batch to prevent crowding.
Transfer to a bowl and salt and pepper to taste.
Cook the pasta as directed to al dente. Reserve 1 cup of pasta water.
Add the 2 tbsp of olive oil to the skillet and add the onion, garlic, and spices.
Saute onion until tender, about 7-9 minutes.
Add the tomatoes with their juices and crush with a wooden spoon.
Simmer tomatoes and onion for 15 minutes. If the mixture becomes too thick, add some pasta water.
Add the eggplant and pasta to the tomatoes and mix well.
Serve immediately.
