Pasta alla Norma with poultry Recipe

Name: Pasta alla Norma with poultry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 large eggplant (about 1 lb), cut into 1/2-inch cubes; 3 tablespoons olive oil, divided; 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 1 small onion, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1 (28 oz) can crushed tomatoes; 1/2 cup fresh basil leaves, torn; 12 oz dried rigatoni or penne pasta; 1/2 cup grated ricotta salata or pecorino cheese; Salt and black pepper to taste

Italian · Main course · 45 min total

Pasta alla Norma with poultry recipe videos

A Sicilian-inspired pasta dish featuring tender chicken, roasted eggplant, and a rich tomato sauce topped with fresh ricotta salata.

15
min prep

30
min cook

4
servings

580
kcal/serving

Ingredients

1 large eggplant (about 1 lb), cut into 1/2-inch cubes
3 tablespoons olive oil, divided
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
1/2 cup fresh basil leaves, torn
12 oz dried rigatoni or penne pasta
1/2 cup grated ricotta salata or pecorino cheese
Salt and black pepper to taste

Instructions

Preheat oven to 425°F. Toss eggplant cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring once, until golden and tender.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tablespoon olive oil and onion. Cook until softened, about 4 minutes. Add garlic and red pepper flakes; cook 1 minute more.
Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally. Return chicken to the skillet along with any accumulated juices. Add roasted eggplant and basil; stir to combine.
Add drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce. Season with salt and pepper. Serve topped with grated ricotta salata.

Tips

For a vegetarian version, omit chicken and add a can of chickpeas.
Ricotta salata can be substituted with feta or Parmesan.
Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of water.

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