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Spaghetti alla Norma Recipe

Italian · Main course · 40 min total

A classic Sicilian pasta dish featuring fried eggplant, tomato sauce, and ricotta salata cheese. This recipe brings together simple, fresh ingredients for a hearty and flavorful meal.

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 1 teaspoon salt, plus more for salting eggplant
• 3 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 12 oz spaghetti
• 1/2 cup grated ricotta salata cheese
• Fresh basil leaves for garnish

Instructions

1. Place eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and cook until golden and tender, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add remaining 1 tablespoon olive oil. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
4. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
6. Add cooked eggplant to the tomato sauce. Toss in spaghetti, adding pasta water as needed to loosen the sauce.
7. Serve immediately, topped with ricotta salata and fresh basil.

Tips

• Salting the eggplant removes bitterness and helps it fry up crispier.
• Ricotta salata is a firm, salty cheese; if unavailable, substitute with pecorino or feta.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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