F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Pasta alla Norma

  • SERVINGS: 4
  • FAST
  • VEGETARIAN

This peasant dish from La Minosse in Siracusa is like Sicily in a bowl.

Plus: Pasta Recipes and Tips

  1. 1 pound ripe plum tomatoes, halved crosswise
  2. 1/4 cup extra-virgin olive oil
  3. 1 small eggplant, cut into 2-by-1/2-inch sticks
  4. Salt and freshly ground pepper
  5. 1 small onion, finely chopped
  6. 2 tablespoons finely shredded fresh basil
  7. 3/4 pound penne rigate
  8. 1 cup crumbled ricotta salata or mild feta cheese (5 ounces)
  1. Working over a strainer set over a bowl, seed the tomatoes; press on the seeds and pulp to extract as much of the juice as possible. Cut the tomatoes into 1/2-inch chunks and transfer them to the bowl with the tomato juice.
  2. In a medium nonstick skillet, heat 3 tablespoons of the oil. Add the eggplant, season with salt and pepper and cook over moderately high heat, stirring occasionally, until tender and just beginning to brown, about 5 minutes. Transfer to a medium bowl.
  3. Add the remaining 1 tablespoon of olive oil to the skillet, add the onion and cook over moderate heat until softened, about 4 minutes. Add all but 2 tablespoons of the tomatoes, 1/2 cup of water and salt and pepper. Cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Transfer the sauce to a food mill and puree to remove the skins. Alternatively, press through a sieve with a rubber spatula. Return the sauce to the skillet, add the basil and all but 2 tablespoons of the eggplant and cook over low heat until warmed through.
  4. Meanwhile, fill a large pot with water, cover and bring to a boil. Add salt and the pasta. Cover partially until the until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain well, reserving 1/2 cup of the cooking water, and transfer the pasta to a warmed large serving bowl. Add the sauce, three-quarters of the ricotta salata and a good grinding of pepper; toss well. Add some of the reserved cooking water if the pasta is dry. Garnish with the reserved tomatoes, eggplant and ricotta salata and serve immediately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.