Baked Pasta Alla Norma
About this Recipe
By: Rachel
Pasta alla Norma is probably my favorite Italian dish. I love it even more than lasagna, more than gnocchi; even more than pizza. Authentic pasta alla Norma is lush and rich, with hearty pasta (I use rigatoni), buttery eggplant, spicy tomato sauce, and plenty of olive oil. Best of all, mine is a baked pasta alla Norma (al forno), so it’s topped with a thick, bubbly crust of stretchy mozzarella cheese. Leaves of fragrant basil provide just the right amount of freshness.
Why You’ll Love Baked Pasta Alla Norma (Even If You’re Scared of Eggplant)
Many people have an aversion to eggplant—and understandably so. When poorly-prepared (as it all-too-often is), eggplant can be truly awful. When undercooked, it is terribly bitter, tough, and astringent. Conversely, it can be greasy and heavy, surrounded by unappetizing pools of oil.
But when treated correctly, eggplant can be buttery-rich and meaty. My Eggplant Parmesan has been known to change the hearts and minds of many avowed haters of this misunderstood ingredient.
So, too, has my Pasta alla Norma—a classic Sicilian dish featuring sautéed eggplant in a spicy tomato sauce with cheese (traditionally ricotta salata, though I use mozzarella) and fresh basil.
Add Smoked Mozzarella To Take This Dish To the Next Level
I first encountered this dish at the (sadly) now-shuttered Asteroid Café in Seattle’s Fremont neighborhood. Sold as Penne Sorrentino al Forno, Asteroid’s version featured eggplant with penne pasta tossed in a sun-dried tomato sauce and baked under a crust of smoked mozzarella.
Since eggplant and smokiness are such a beautiful pair (think baba ganoush), I always thought that the smoked mozzarella was a stroke of genius. But if you can’t find it, regular mozzarella works well, too.
Pasta Alla Norma Al Forno: Baked To Perfection
My recipe for pasta alla Norma takes a page out of Mark Bittman’s book—sautéeing the eggplant in generous amounts of olive oil and adding Calabrian chiles and plenty of garlic to flavor a rich, savory tomato sauce.
Like the Asteroid version, my alla Norma is prepared al forno (in the oven). You want to undercook your pasta, cooking it just a few minutes short of al dente. As the dish bakes in the oven, the pasta will come to the perfect texture by soaking up excess liquid from the beautiful tomato sauce.
The cherry on top is the beautifully-blistered mozzarella crust on the top. Since I love cheesy pasta, I usually layer in some extra cubes of mozzarella with the eggplant and pasta. Be sure to serve your finished dish with plenty of fresh basil or parsley—this rich and spicy dish really benefits from the fresh herbs.
What To Drink With Baked Pasta Alla Norma
You will want something bright and light to counter the richness of this indulgent pasta dish. To start, try this fun, fizzy Lemon, Lemon & Lemon French 75, or for a nonalcoholic option, this Ginger-Lime Spritzer. For the main meal, Olivia suggests a beautiful Sicilian Etna Rosso.
Beverage Pairing
By: Olivia
This pasta dish will shine alongside the beautifully versatile Sicilian classic, Etna Rosso! From the Mount Etna region, this blend made primarily of Nerello Mascalese offers red fruits, herbs, and spices on the palate. The acidity and minerality, imparted by the volcanic soil, make it a natural match for this baked eggplant and tomato pasta dish.
Baked Pasta alla Norma
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 medium eggplant
- Kosher salt
- Olive oil you will probably need at least half a cup
- 1-3 Calabrian chiles sliced (These pack a punch, so know your audience!)
- 6 cloves fresh garlic minced
- 1 can (28oz/800g) San Marzano tomatoes crushed with your hand or blended at a low speed until smooth
- 1-2 tablespoons balsamic vinegar sugar or honey may be substituted
- 1 teaspoon dried basil
- ½ pound (225g) rigatoni
- 1 cup (120g) mozzarella cheese grated (smoked or regular)
- ¼ cup (25g) Parmigiano-Reggiano cheese freshly-grated
- 1 handful fresh basil or parsley
Step by Step Instructions
Step 1 (Optional)
- First, I recommend salting your eggplant to reduce bitterness, but you can skip this step if you are in a hurry. Slice the eggplant into medium rounds. Arrange the rounds on paper towels or clean tea towels, and salt generously on both sides. Cover with another layer of towels and weigh down (for example, lay a large sheet pan over the eggplant and add canned goods, or heavy cookware, to press down). Allow the eggplant to sit for 30 minutes to draw out moisture. Move on to the next steps while you wait.
Step 2
- Heat olive oil in a heavy pan (you will need at least ½ cup, 120mL, to fry the entire eggplant). Add the eggplant rounds and fry on each side until browned and completely soft, adding more olive oil as needed. Do not undercook. As the rounds finish cooking, transfer to a shallow dish. Do not drain.
Step 3
- When all the eggplant has been cooked, there should be a few tablespoons of oil left in the pan (if not, add around 3 tablespoons). Remove from the heat and add the chiles and garlic, stirring to cook in the residual heat. Cook until the garlic has just begun to soften, but do not allow it to brown or burn.
Step 4
- Add the tomatoes and dried basil, and stir to combine. Gently simmer over medium-low heat for 30 minutes, stirring occasionally.
Step 5
- Now preheat your oven to 325°F (165°C). While the sauce simmers, make the pasta. Boil in a large pot of salted water and cook 2-3 minutes short of al dente. Drain, rinsing with cold water to stop the cooking.
Step 6
- Once the sauce has simmered for 30 minutes, season to taste with salt and balsamic vinegar. Roughly chop the eggplant and add to the sauce. Toss the sauce with the cooked rigatoni and transfer to a medium casserole dish, adding in cubes of mozzarella if desired.
Step 7
- Sprinkle the shredded mozzarella and Parmigiano-Reggiano over the top and cover tightly with foil. Bake for 45 minutes. Remove foil and place under the broiler for 2-3 minutes or until nicely browned. Serve hot, topped with fresh basil or parsley.
