This pasta alla Norma recipe is a simple yet flavorful dish made with tender eggplant, sweet tomatoes, and ricotta cheese. It's a classic Sicilian dish that is easy to make and full of comforting flavors and textures that everyone will enjoy. Whether you're a fan of Italian cuisine or simply looking for a new tasty meal, this timeless recipe is a must-try!
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Instructions
Cook the pasta according to the package directions until al dente.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, stirring occasionally for about 10-15 minutes.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Pour the crushed tomatoes into the skillet and bring to a simmer. Season with salt, pepper, dried oregano, and crushed red pepper, if using. Cook for about 10-15 minutes, stirring occasionally.
Drain the pasta and add it to the skillet with the crushed tomatoes and tomato paste. Toss to combine.
Divide the pasta among serving plates. Sprinkle with the grated ricotta cheese and chopped basil.
Serve immediately and enjoy!
Notes
You can substitute the ricotta cheese with other grated cheeses, such as pecorino romano or Parmesan.
If you want to make this dish vegetarian or vegan, you can omit the cheese or use a vegan cheese alternative.
You can add a pinch of red pepper flakes or chili flakes for some extra heat if desired.
To store: Place your leftover pasta in an airtight container in the fridge and eat it within 3 days. Although this dish is best enjoyed fresh, you can freeze the sauce in a freezer-safe container for up to 2-3 months.
To reheat: Warm your leftovers over medium heat in a saucepan on the stovetop or in the microwave in 30-second increments.