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Pasta alla Norma

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Ingredients

  • 500 g rigatoni or spaghetti
  • 618 g eggplant (3), cubed
  • 600 g canned crushed tomatoes
  • 6 garlic cloves, sliced
  • 150 g feta, crumbled (instead of ricotta salata)
  • 150 ml olive oil, plus a little for the garlic
  • 1.5 tbsp coarse salt (for the eggplant)
  • 0.75 tsp black pepper
  • 0.5 tsp dried oregano (instead of basil)
  • Optional: fresh red chilies chopped into the sauce; parsley to garnish

Step 1 of 6

Step 1: Pasta alla Norma

Toss the eggplant with the coarse salt in a colander and leave 30 min. Pat dry.

Step 2 of 6

Step 2: Pasta alla Norma

Fry the eggplant in the olive oil in batches on medium-high, 8–10 min per batch, until golden and tender. Drain on paper towels.

Step 3 of 6

Step 3: Pasta alla Norma

In the same pan, cook the garlic briefly in a little oil. Add the tomatoes, oregano and pepper and simmer 20 min.

Step 4 of 6

Step 4: Pasta alla Norma

Boil the pasta in well-salted water until al dente. Save a cup of pasta water.

Step 5 of 6

Step 5: Pasta alla Norma

Toss the pasta into the sauce with a splash of pasta water. Fold in most of the eggplant.

Step 6 of 6

Step 6: Pasta alla Norma

Serve topped with the rest of the eggplant, the feta, and parsley or oregano.

Done

That was the last step of Pasta alla Norma.

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