Prepare to be transported to the sun-drenched streets of Sicily with this irresistible Pasta alla Norma - a dish that will make your taste buds dance and your kitchen come alive with Mediterranean flavors! This classic Italian recipe transforms humble ingredients into a symphony of taste, where tender eggplant meets rich marinara sauce and creamy cheeses. Whether you're a seasoned home cook or a culinary adventurer, this recipe promises to elevate your dinner game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pasta (e.g., rigatoni)
- 1 large eggplant, diced
- 2 cups marinara sauce
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the eggplant by washing and cutting it into small, uniform 1/2-inch cubes. Sprinkle the cubed eggplant with salt and let it sit in a colander for 15 minutes to draw out excess moisture.
- While the eggplant is resting, bring a large pot of salted water to a boil for the pasta. The water should taste like seawater to properly season the pasta.
- Pat the eggplant dry with paper towels to remove excess moisture and salt. Heat olive oil in a large skillet over medium-high heat.
- Add the eggplant cubes to the skillet, spreading them in a single layer. Cook for 8-10 minutes, stirring occasionally, until the eggplant is golden brown and tender.
- Add the marinara sauce to the skillet with the eggplant, reducing heat to medium-low. Simmer the sauce for 10-12 minutes, allowing the flavors to meld together.
- Meanwhile, cook the pasta in the boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Drain the pasta and add it directly to the skillet with the eggplant and marinara sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
- Remove the skillet from heat. Dollop ricotta cheese over the pasta and sprinkle with grated Parmesan cheese.
- Season with freshly ground black pepper. Gently fold the cheeses into the pasta, creating a creamy texture.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Salt and Drain Eggplant: The key to perfectly cooked eggplant is removing excess moisture. Salting and letting it sit helps prevent soggy, oily cubes.
- Use High-Quality Ingredients: Since this dish has few ingredients, choose a good marinara sauce and fresh Parmesan cheese to maximize flavor.
- Get the Right Pasta Texture: Cook your pasta al dente - it should have a slight bite. The reserved pasta water helps create a silky sauce.
- Don't Rush the Eggplant: Take your time browning the eggplant. Golden, crispy edges develop maximum flavor.
- Serve Immediately: This dish is best enjoyed hot, with the cheeses still creamy and the pasta perfectly coated.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 15g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
