Ultimate Pasta alla Norma: Easy Recipe with Fresh Jarred Tomatoes!

With cooler nights ahead, this Pasta alla Norma is the perfect way to enjoy your jarred summer tomatoes and ease into the season.

Pasta alla Norma Recipe
Prep: 20 minutes | Cook: 30 minutes | Servings: 4

Ingredients:

500g penne or elicoidali
100g ricotta salata or pecorino Romano
1L whole tomatoes
2-3 cloves garlic, peeled and whole
1 large eggplant
A big bunch of fresh basil
Kosher salt
Black pepper
Olive oil
1-2 cups sunflower or canola oil

0:00

Method:

Step 1: Prep and Fry the Eggplant

0:42 Cut the eggplant into 1” thick discs, then slice into short fingers.
1:32 Heat sunflower or canola oil (1-2 inches deep) in a pan over medium-high heat.
2:14 Fry the eggplant in batches until browned. Transfer to a paper towel to drain.

Step 2: Make the Sauce

2:27 Crush the tomatoes by hand in a bowl.
3:08 Heat olive oil in a pan over medium heat and press the garlic directly into the oil.
3:45 Sauté for 30 seconds, then add the crushed tomatoes.
Simmer for 20 minutes until reduced. Season with salt and pepper.
4:35 Use the drag test to determine when your sauce is ready
5:40 Add the fried eggplant to the sauce and stir to incorporate.
6:05 Grab your basil, tear it up, and add to the sauce. Stir.

Step 3: Cook the Pasta

6:28 Cook the pasta in salted boiling water until al dente.
6:35 Optional: Grate 50g of ricotta salata into the sauce.
6:48 Add the pasta directly to the sauce.

Stir and serve with more ricotta salata and fresh basil on top.