Pasta alla Norma recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

This lighter and quicker version of Pasta alla Norma brings together tender eggplant, sweet tomatoes, and salty ricotta salata in a comforting pasta dish made for sharing.

Ingredients

5 tomatoes
5 eggplants, cut into 1-inch diced
½ large onion, finely chopped
2 tablespoons olive oil
1 pound pasta, penne or farfalle
½ cup ricotta salata, finely grated

US - Metric

Instructions

In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.
Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.
Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.
Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.
Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.

Notes

Use small Japanese eggplant to save time, as you will not have to let them sweat out all the internal liquid for up to one hour.
Fresh tomatoes are a must. Their fresh pulp gives you a velvety light sauce, which is summer-perfect.
Use a Food Mill or grater to get your tomato pulp. You want to enjoy the tomatoes more as a sauce than chunks. A food mill will give you that consistency. If you do not have a food mill, use a grater on the large holes side. A word of caution: be careful not to grate your fingers.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.