Photograph of the finished Pasta alla Norma

Italy · Mì Ý cà tím kiểu Sicily

Pasta alla Norma

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Eggplant Eggplant 1.2 lb
  • Photograph of Canned tomatoes Canned tomatoes 1.1 lb
  • Photograph of Salted ricotta cheese Salted ricotta cheese 4.2 oz
  • Photograph of Italian basil Italian basil 0.7 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Cut the eggplant into cubes, toss with salt, let drain for 15 minutes, then pat dry.
  2. 2 Fry the eggplant in olive oil for 6 minutes until golden brown and tender, then remove and drain.
  3. 3 Sauté the garlic until fragrant, then add the canned tomatoes and simmer for 20 minutes until thickened.
  4. 4 Boil the spaghetti in salted water until al dente, reserving a little of the cooking water.
  5. 5 Mix the pasta with the sauce and eggplant, add the broth for a glossy finish, and sprinkle with grated salted ricotta and basil.

With an appliance

  • Air fryer 42 min

    Replace step 2: spray oil on the eggplant, arrange in a single layer, and cook at 190 degrees for 10 minutes, flipping at the 6th minute; this is about 4 minutes longer than frying, but the eggplant pieces hold their shape, absorb less oil, and you don't have to stand and flip the pan.

Start cooking