Penne alla Norma
justbelieveyoucan
Discover the rich flavors of Penne alla Norma, a classic Sicilian pasta dish made with eggplant, tomato sauce, and ricotta salata. Learn its origins, why you’ll love it, and tips for making it at home. Perfect for any occasion!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course pasta, vegetables, vegetarian
Cuisine Italian
Servings 2
Calories 220 kcal
- 400 g penne pasta
- 2 eggplants cut into cubes
- 3 tbsp olive oil
- 2 cloves garlic minced
- 300 g crushed tomatoes
- 1 tsp dried oregano
- Fresh basil leaves
- Salt and black pepper, to taste
- Ricotta salata (or feta cheese) grated for topping
- Red pepper flakes optional, for heat
Prepare the Eggplant
Heat 2 tablespoons of olive oil in a large skillet over medium heat.Add the cubed eggplant and cook for 8–10 minutes, stirring occasionally until golden brown and tender. Remove from the skillet and set aside.
Make the Sauce
In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.Add the crushed tomatoes, oregano, salt, and pepper. Let it simmer for 10 minutes to allow the flavors to meld.Stir in the cooked eggplant and fresh basil. Simmer for another 5 minutes, adjusting seasoning to taste.
Cook the Pasta
While the sauce is simmering, cook the penne in salted boiling water according to the package instructions until al dente.Drain the pasta, reserving a cup of pasta water.
1. Soak the Eggplant in Saltwater
Before frying or roasting the eggplant, soak the slices in salted water for 30 minutes. This helps reduce bitterness and removes excess moisture, resulting in a more flavorful and crispy texture.
2. Try Adding a Pinch of Sugar to the Tomato Sauce
Sometimes, tomatoes can be a bit too acidic. Add a pinch of sugar to your tomato sauce to balance the acidity and bring out the natural sweetness of the tomatoes. This creates a more harmonious flavor profile.
3. Infuse Olive Oil with Herbs
For an added layer of flavor, infuse your olive oil with garlic, rosemary, or thyme before using it to fry the eggplant. This gives the eggplant a subtle herbal flavor that enhances the overall dish.
4. Add a Squeeze of Lemon
Just before serving, add a squeeze of fresh lemon juice over your pasta. The citrusy brightness will cut through the richness of the eggplant and tomato sauce, giving the dish a fresh, zesty finish.
5. Use Whole Tomatoes for a Chunkier Sauce
If you prefer a more rustic, chunky sauce, opt for whole canned tomatoes rather than pre-crushed ones. Crush them by hand or with a spoon as you cook them to maintain a hearty texture that pairs perfectly with the eggplant.
6. Stir in Some Chili Flakes for a Kick
If you like a bit of heat, add red chili flakes to the sauce while it simmers. This subtle heat complements the richness of the eggplant and adds an exciting contrast to the creamy ricotta salata.
7. Finish with a Drizzle of Balsamic Vinegar
For an unexpected twist, drizzle a small amount of balsamic vinegar over the dish before serving. The sweetness and tanginess of the vinegar will elevate the flavors and add complexity to the overall dish.
8. Top with Toasted Breadcrumbs
For an extra crunch, top your pasta with toasted breadcrumbs. The breadcrumbs can be toasted in olive oil with garlic for an added depth of flavor, giving the dish a delightful texture contrast.
9. Add a Few Kalamata Olives
For a briny, salty flavor, add a handful of chopped Kalamata olives to your tomato sauce. This Mediterranean touch will enhance the dish with an extra layer of depth and authenticity.
10. Serve with a Side of Roasted Vegetables
Make your meal even heartier by serving your Penne alla Norma with a side of roasted vegetables like zucchini, bell peppers, or tomatoes. These vegetables will complement the dish and add even more of the Mediterranean flavors you love.Keyword pasta, vegetables
