Sicilian-Style Pasta alla Norma (Aubergine + Tomato + Ricotta Salata)

Ingredients

• 1 medium eggplant
• 1/2 tsp salt
• 3 tbsp olive oil
• 2 cloves garlic
• 1 cup (240 g) crushed tomatoes
• 1 tbsp tomato paste(optional)
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 160 g pasta (rigatoni or bucatini)
• 60 g ricotta salata
• 10 g fresh basil
• 1/2 cup water(optional)

Instructions

1. 1

   Prep (20 minutes): Cut the eggplant into 1-inch cubes. Toss with 1/2 tsp salt and 1 tbsp olive oil; spread on a sheet pan. Mince the garlic. Chop basil and grate or crumble the ricotta salata.

2. 2

   Roast the eggplant (15 minutes): Roast at 425°F (220°C) until browned and tender, stirring once halfway through.

3. 3

   Simmer the tomato sauce (20 minutes): In a skillet, warm 2 tbsp olive oil over medium heat. Sauté garlic for 30–60 seconds. Add crushed tomatoes, oregano, black pepper, and tomato paste (if using). Simmer until slightly thickened, adding a splash of water if needed.

4. 4

   Cook pasta and combine (35 minutes total cook time): Boil pasta in salted water until al dente. Reserve about 1/2 cup pasta water, then drain. Add roasted eggplant to the sauce, toss in pasta, and loosen with a little reserved pasta water until glossy and evenly coated.

5. 5

   Finish: Turn off heat, fold in basil, and serve immediately with ricotta salata scattered over the top.