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Pasta alla Norma

4 Servings

45 minutes

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This classic Sicilian dish of eggplant and pasta in tomato sauce is said to take its name from a 19th century Bellini opera. The eggplant is usually fried before being added to the sauce, but we opted to roast it to concentrate its flavor and condense its porous texture. The eggplant is in the oven for about 30 minutes unattended; use that time to prep the other ingredients, cook the pasta and simmer the tomatoes to make the sauce. Ricotta salata is a firm cheese with a milky, salty flavor. Do not substitute fresh ricotta; a mild feta is a more appropriate substitute.

4

Servings

Tip

Don't forget to reserve about ½ cup of the pasta cooking water before draining. You'll need the starchy, salted liquid to help bring together the eggplant, pasta and sauce during the final simmer.

45 minutes

Ingredients

  • 1

    pound eggplant, peeled and cut into ¾-inch cubes

  • Kosher salt

Directions

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Reviews
Felix P.

Great recipe! Easy to make, flavorful, and superior than your competitor...!

Elizabeth S.

Amazing how such a simple recipe with so few ingredients can be so wonderully flavor packed. Complete crowd pleaser!

Tricia S.

This is a recipe for summer, when the basil plants outside are going gangbusters. I live in the boonies, so no fancy ricotta salata, but fresh mozzarella can be found and works here to shred.