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Home/Recipes/Pasta Alla Norma

Pasta Alla Norma

Serves 6 to 8
Time 1 hr 5 min
This traditional Sicilian dish combines pasta, eggplant, tomatoes, olives and salty ricotta salata for a light summer meal. Serve with a green salad and a bottle of pinot grigio.
Special Diets:
Vegetarian
High-Fiber
Ingredients
  • 1 1/2 pound ripe Roma tomatoes, cored and quartered lengthwise
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes
  • 3 cloves garlic, finely chopped
  • 1 cup white wine
  • 1 pound dried penne rigate pasta
  • 1/2 cup oil-cured olives, pitted, roughly chopped
  • 1 cup ricotta salata cheese, crumbled
  • 1/4 cup grated Pecorino Romano cheese
  • 1 cup loosely packed fresh basil leaves, torn
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Method

Preheat oven to 375F.

Arrange tomatoes on a large rimmed baking sheet in a single layer.

Drizzle with 2 tablespoons of the oil and season with some of the salt and pepper; set aside.

Arrange eggplant on a second large rimmed baking sheet, drizzle with 2 tablespoons of the remaining oil and season with the remaining salt and pepper.

Roast tomatoes and eggplant, rotating trays halfway through, until tomatoes are softened and beginning to char and eggplant is browned and softened, 30 to 40 minutes; set aside.

In a large, deep skillet, heat remaining 1/4 cup oil over medium heat.

Add garlic and cook, stirring frequently, until the garlic starts to brown, about 1 minute.

Add wine and simmer until reduced by about half, 6 to 8 minutes.

Meanwhile, bring a large pot of salted water to a boil.

Add pasta and cook according to the package directions.

Add tomatoes, eggplant and olives to the garlic-wine mixture in skillet.

As soon as the pasta is cooked, drain and add to skillet along with 1 or 2 tablespoons of the starchy pasta cooking water.

Toss to combine well.

Add ricotta salata, Pecorino Romano and basil and toss gently to combine. Serve immediately.

Nutritional Info:
Per serving: 540 calories (210 from fat), 24g total fat, 6g saturated fat, 20mg cholesterol, 310mg sodium, 61g carbohydrates (7g dietary fiber, 8g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1 1/2 pound ripe Roma tomatoes, cored and quartered lengthwise
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes
  • 3 cloves garlic, finely chopped
  • 1 cup white wine
  • 1 pound dried penne rigate pasta
  • 1/2 cup oil-cured olives, pitted, roughly chopped
  • 1 cup ricotta salata cheese, crumbled
  • 1/4 cup grated Pecorino Romano cheese
  • 1 cup loosely packed fresh basil leaves, torn
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.