Pasta Alla Norma

I like this dish not only because it reminds me of my uncle Tony (he used to make it all the time), but also because it’s a phenomenal vegetarian main with absolutely no need for anything else alongside it. I’ve changed it up a little bit from Tony’s version by adding mozzarella because I like that cheesy pull, but you could leave it out and this dish would still be seriously delicious. And I call for roasting the eggplant instead of frying it so I’m not standing over my electric skillet on a weeknight making batches and batches when I’m exhausted. Plus, I think it makes for an even lighter-feeling—though extremely satisfying—dish.

Ingredients

Serves 4

1¼ pounds firm eggplant (about 2 small-medium), cut into 1-inch cubes

5 tablespoons extra-virgin olive oil

Kosher salt

1 small yellow onion, minced

2 garlic cloves, smashed and peeled

1 (28-ounce) can San Marzano tomatoes, crushed by hand

Handful of fresh basil leaves, plus more for serving

1 pound rigatoni or other medium-cut pasta of choice

4 ounces mozzarella cheese, diced

Freshly grated Parmigiano-Reggiano cheese, for serving

Photo: © Lauren Volo

Directions

1. Preheat the oven to 425°F.

2. Line a sheet pan with parchment paper. Spread the eggplant over the pan and top with 3 tablespoons of the olive oil and a pinch of salt. Toss to coat. Roast undisturbed until the eggplant is golden brown, about 20 minutes.

3. Meanwhile, fill a large pot with water, add a generous pinch of salt, and bring to a boil over medium-high heat.

4, While the water is coming to a boil and the eggplant is roasting, in a large skillet or shallow Dutch oven, heat the remaining 2 tablespoons oil over medium heat until shimmering. Add the onion and garlic and sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

5. Add the tomatoes along with ½ cup water (I like measuring the water into the empty tomato can to help pick up any sauce left in thebottom), the basil, and a pinch of salt. Stir to combine, reduce the heat to medium-low, partially cover, and simmer for 25 minutes to thicken the sauce and meld the flavors.

6. Add the pasta to the boiling water and cook 2 minutes less than the package directions.

7. While you cook the pasta, add the eggplant to the sauce and let it simmer until meltingly tender, 8 to 10 minutes.

8. Using a spider or slotted spoon, transfer the pasta directly from the pot to the sauce along with ½ cup of the cooking water. Increase the heat under the sauce to medium-high to bring to a rolling simmer, give everything a good toss, and cook for just a couple minutes for the flavors to meld. Remove the pan from the heat.

9. Stir in the mozzarella and a few more basil leaves. Serve topped with freshly grated Parm.

Get Your Copy Now

At My Italian Table

Laura Vitale, Rachel Holtzman

Bring the joy of Italian cooking to your kitchen with 100 classic and incredibly delicious Italian family favorites, from the star of Laura in the Kitchen.

Buy Now