How to Make PASTA alla NORMA Like an Italian (Eggplant Sicilian Pasta)

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Trim the ends of the eggplant, cut it into 1 cm slices, stack the slices and cut them into 4 to 5 strips each.
2. Coat the strips in flour, then set them aside so the excess flour can fall off.
3. Heat about 2 to 3 cups of sunflower oil in a shallow pan until it ripples and bubbles. Fry the eggplant strips for about 5 minutes, until dark brown, without burning them. Drain on paper towels.
4. For the sauce, crush the peeled whole tomatoes gently by hand or with a tomato crusher.
5. Heat 5 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add the crushed garlic and a splash of water, then cook gently for about 30 seconds, stirring, until the garlic starts to brown.
6. Add the crushed tomatoes and simmer for about 20 minutes, or 30 minutes if you can, stirring often. Lower the heat if it bubbles too hard. Once it no longer looks watery, season with salt and pepper.
7. Stir in the eggplant strips and cook for a minute or two, then turn off the heat. Tear in the fresh basil leaves, stir quickly and set the sauce aside.
8. Bring a large pot of water to a boil and add about 1 tablespoon of salt. Cook the pasta for about 10 minutes, or per package instructions, until al dente, stirring occasionally.
9. Before draining the pasta, reserve about half a mug (4 to 5 ounces) of pasta water.
10. Return the sauce to low heat. Add the drained pasta and toss to coat. Add half a mug of the pasta water and stir, adding a little more if needed, until the sauce thickens and clings to the pasta.
11. Tear in more basil, stir it through, then plate the pasta and top with the crispy eggplant.
12. Grate the cheese on the large holes of a grater so it comes out in long pieces, and sprinkle it over the top with a few basil leaves.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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