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Embrace Tradition with Authentic Pasta alla Norma

Pasta alla norma made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 400 g spaghetti or penne pasta
  • 2 medium eggplants
  • 700 g canned whole tomatoes
  • 2 cloves garlic minced
  • 50 ml extra virgin olive oil
  • 100 g grated ricotta salata
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Prepare the eggplants.
  2. Cook the pasta.
  3. Sauté the garlic.
  4. Add the tomatoes.
  5. Cook the eggplants.
  6. Combine the eggplants with the sauce.
  7. Toss the pasta.
  8. Serve with ricotta salata.