Sicilian
Sicilian Pasta alla Norma with Fried Eggplant and Ricotta Salata
A Sicilian classic that leans on deeply browned eggplant, a bright garlic-tomato sauce, torn basil, and a finishing shower of salty ricotta salata. Salting and draining the eggplant first, then frying it in shallow olive oil, keeps the pieces crisp on the outside and creamy inside instead of greasy and limp.
Gluten-FreeDairy-FreeHigh CarbHigh VeggiesComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Sicilian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Toss the eggplant with 1 tablespoon salt in a colander and let it drain for 20 minutes. Pat the cubes thoroughly dry so they brown instead of steam.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering. Fry the eggplant in batches, turning occasionally, until the cubes are deeply golden and tender at the center, about 6 minutes per batch. Drain on paper towels and add more oil between batches as needed.
- Lower the heat to medium, add the remaining olive oil, garlic, and red pepper flakes, and cook for 1 minute until the garlic is pale gold and fragrant but not browned.
- Stir in the tomatoes and a generous pinch of salt. Simmer briskly for 10 to 12 minutes until the sauce is glossy and the oil beads at the edges.
- Meanwhile, cook the pasta in a large pot of heavily salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
- Add the pasta to the sauce with the fried eggplant and a splash of pasta water. Toss over medium heat for 1 minute so the sauce clings to every tube. Off the heat, fold in most of the basil.
- Spoon into bowls and shower generously with ricotta salata, the remaining basil, and black pepper. Serve immediately while the eggplant is still creamy and hot.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use a sturdy gluten-free rigatoni or penne to keep it GF. For dairy-free, skip the ricotta salata or use a dry plant-based aged cheese; the eggplant and sauce already carry the dish.