Sicilian Pasta alla Norma
Serves: 6 servings
Ingredients:
11
A classic Sicilian dish featuring eggplant, tomatoes, and ricotta salata, topped with fresh mint and red pepper flakes.
Ingredients
| 1 | pound large Sfumata di Rosa eggplant, cut into ½" cubes |
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| 1 | bunch small bunch fresh basil |
| 1 | medium onion, diced |
| 3 | cloves garlic, thinly sliced |
| 1 | cup extra-virgin olive oil from Sicily, such as Frantoia, plus more for drizzling |
| 1 | 28 oz can of san marzano tomatoes, crushed |
| 1 | pound paccheri, or rigatoni |
| 1 | ricotta salata, for grating |
| 1 | bunch mint, leaves picked and roughly chopped |
| Red pepper flakes, to taste | |
| Salt, to taste |
Instructions
| 1. | Bring a generously salted pot of water to a vigorous boil. |
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| 2. | In a large pan over high heat, heat the Sicilian extra-virgin olive oil. Add diced onion, thinly sliced garlic, and a pinch of salt, cook until they begin to soften. Introduce the diced Sfumata di Rosa eggplant and a bit more salt. Stir and cook until the eggplant develops a caramelized color. |
| 3. | Incorporate the crushed san marzano tomatoes, season with salt, and add the fresh basil. Allow to simmer for 10 minutes. The eggplant should maintain its shape while becoming tender. |
| 4. | Cook the paccheri or rigatoni 1 minute shy of al dente, then add to the pan with the sauce. If the sauce appears too thick, adjust by adding some of the pasta cooking water. Grate ricotta salata over the mixture and toss until melted, creating a creamy consistency in the sauce. |
| 5. | Remove the pan from the heat, add the chopped mint leaves, toss, and transfer to a serving bowl. Drizzle with additional high-quality Sicilian extra-virgin olive oil, sprinkle with red pepper flakes, and top with more grated ricotta salata before serving. |
Published on Jul 19, 2024 by Luminița