Easy Pasta Alla Norma

Spaghetti alla norma is a hearty Sicilian pasta dish made with ricotta salata cheese, soft eggplant, and herb-infused tomato sauce

Ingredients to make Pasta alla Norma – Eggplant. – Tomato sauce – Pasta. – Finishing touches

How to cook eggplant for pasta alla norma? – Fry eggplant to make pasta alla norma. Tender fried eggplant is delicious, but it's messy and time-consuming. – I roasted eggplant slices with nice extra virgin olive oil in this lighter variation. I can make sauce and noodles while the eggplant roasts. – Roasting eggplant requires a hot oven to 425 degrees F – It's vital to place eggplant slices comfortably on your sheet pan in one layer

How to make pasta alla norma – Roast the eggplant 1. Slice the eggplant into rounds and sprinkle with salt to "sweat" before roasting. 2. Place eggplant slices on a lightly greased large sheet pan 3. Give the eggplant slices a thorough coating of extra virgin olive oil and bake in a 425 degree oven for 30 minutes, flipping once, until soft and golden brown

Make the tomato sauce – Sauce requires a large, deep pan (everything will go in this pan later). – 3 tablespoons of extra virgin olive oil should shimmer but not smoke. – Toss garlic and red pepper flakes over medium-low heat to prevent burning. Diced canned tomatoes, oregano, salt, and pepper. – Boil the sauce, then decrease the heat and simmer until thick

Cook the pasta – Cook pasta while sauce simmer. – Salted boiling water cooks rigatoni in 1–11 minutes. – The sauce will cook the pasta for a few minutes, so don't overcook it. – Keep some pasta water after draining

Combine the eggplant, sauce, and pasta – Combine! Add roasted eggplant to the sauce and simmer while the pasta cooks. – Mix eggplant, sauce, and noodles when ready. – Mix with a little pasta water. – Toss everything and let the spaghetti absorb the sauce for two minutes

Finish with ricotta salata and fresh parsley – Add salty ricotta salata and parsley

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