Pasta Alla Norma


So many variations of this classic dish, but this is the one that was taught to me. We prefer it with paccheri, but it can be modified for other pasta if the noodle makes sense.

What you will need

1/4 cup extra-virgin olive oil from Sicily, such as Frantoia, plus more for drizzling

1/2 medium onion, diced

3 cloves garlic, thinly sliced

1 large Sfumata di Rosa eggplant, cut into 1/2" cubes

1 28 oz can of san marzano tomatoes, crushed

1 small bunch fresh basil

1 pound paccheri, or rigatoni

ricotta salata, for grating

1 bunch mint, leaves picked and roughly chopped

Red pepper flakes, to taste

Salt, to taste


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