Servings: 4 | Time: 40 minutes
Few dishes capture the soul of Sicily like Pasta alla Norma. Traditionally prepared with fried eggplant, tomatoes, fresh herbs, and a touch of ricotta salata, it’s a comforting recipe that has travelled from the Sicilian kitchens of Catania to tables all over the world.
With ZEST’s Nonna Norma spice blend, you can bring those bold Mediterranean flavors straight into your home kitchen — no plane ticket to Italy required!
Ingredients
-
400 g pasta (rigatoni or penne work best)
-
2 medium eggplants, cut into cubes
-
3 tablespoons olive oil (plus extra for finishing)
-
2 cloves garlic, minced
-
1 can (400 g) crushed tomatoes
-
2 teaspoons ZEST Nonna Norma spice blend
-
1 sprig fresh oregano (leaves only)
-
Salt and freshly ground black pepper, to taste
-
Fresh basil leaves
-
Ricotta salata or pecorino cheese, grated (optional)
Instructions
1. Fry the eggplant:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed eggplant and fry until golden and tender, about 8–10 minutes. Add a few fresh oregano leaves while frying for an aromatic lift. Transfer the eggplant to a plate and set aside.
2. Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of the cooking water, then drain.
3. Build the sauce:
In the same skillet, add another drizzle of olive oil if needed. Sauté the garlic for 30 seconds, then stir in the crushed tomatoes and Nonna Norma spice blend. Let it simmer gently for 5 minutes, adding a splash of pasta water if the sauce thickens too much.
4. Combine:
Return the fried eggplant to the skillet and toss with the sauce. Add the drained pasta and stir well until everything is evenly coated. Season with salt and pepper to taste.
5. Serve:
Divide the pasta between bowls. Top with fresh basil leaves, a drizzle of olive oil, and grated ricotta salata or pecorino if desired.
Buon appetito!
