Alla Norma Recipe
Make Alla Norma Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta and sauce
Eggplant
Finishing
Method
Eggplant
- 1
Prepare and salt eggplant
Slice the eggplant into 1/2-inch thick rounds (or 1/2"–3/4" cubes if you prefer cubes). Lay slices in a single layer on a rack or paper towels and sprinkle both sides lightly with 2 tsp salt. Let sweat for 20–30 minutes to remove bitterness and excess moisture. After sweating, rinse briefly under cold water and pat thoroughly dry with paper towels.
- 2
Dredge and fry
Lightly coat the dried eggplant pieces in about 1/2 cup flour, shaking off excess. Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering. Fry eggplant in batches, turning once, until golden brown and tender, about 2–3 minutes per side for slices (adjust for cubes). Transfer to a plate lined with paper towels and season immediately with a pinch of salt. Keep warm. Reserve 1–2 tablespoons of the pan oil for the sauce; drain excess.
Pasta and sauce
- 3
Cook pasta
Bring a large pot of salted water to a rolling boil (about 4–6 quarts water and 1–2 tablespoons salt). Add 12 oz dried pasta and cook until just shy of al dente (follow package minus 1–2 minutes). Reserve 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.
- 4
Start the tomato sauce
In a large sauté pan or skillet over medium heat, add 3 tbs olive oil (including any reserved from frying). Add the thinly sliced garlic and chopped onion and cook until softened and translucent, about 5–7 minutes, stirring so garlic doesn’t brown. Add 1 tsp crushed red pepper flakes and cook 30 seconds to bloom the spice.
- 5
Add tomatoes and simmer
Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Bring to a gentle simmer, reduce heat to low, and let cook, partially covered, for 12–15 minutes to thicken and concentrate flavors. Season with 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp sugar if tomatoes taste too acidic. Stir occasionally.
- 6
Finish sauce with basil
Stir in 1/2 cup torn fresh basil leaves and simmer 1–2 minutes to release aroma. Taste and adjust seasoning.
- 7
Combine pasta, eggplant, and sauce
Add the drained pasta to the sauce pan and toss to coat, adding reserved pasta water a few tablespoons at a time as needed to reach a silky, clingy consistency (use 1/4–3/4 cup). Gently fold in the fried eggplant pieces so they remain intact but are evenly distributed. Cook together over low heat for 1–2 minutes to marry flavors.
Finishing and plating
- 8
Plate and cheese
Divide the pasta among 4 plates (servings). Grate or crumble 4 oz ricotta salata over each portion (about 1 oz per serving), or sprinkle Pecorino Romano if using. Garnish with remaining 1/4 cup fresh basil and a crack of black pepper.
- 9
Serve
Serve immediately while hot. Offer extra grated ricotta salata or Pecorino and crushed red pepper at the table.