Stanley Tucci’s Pasta alla Norma: A Rustic Symphony of Eggplant and Tomato

Eggplant can be divisive, but in this recipe, it’s the star that shines with smoky richness. Stanley Tucci’s Pasta alla Norma captures a rustic Italian essence, with a simple yet profound flavor profile. It’s a dish that reminds me of summer in Italy, savoring the last of the season’s eggplant.

Why I keep coming back to this recipe

It’s a reminder that slow, honest cooking can transform humble ingredients into something extraordinary. The smoky richness of the eggplant paired with the bright, acidic tomato always hits just right. Plus, it’s a dish that feels like home, no matter how many fancy recipes I try.

Breaking down the ingredients

• Eggplant: I slice and salt it to tame bitterness and improve texture. Swap for zucchini if you prefer milder flavor.: Adds smoky, tender bites of richness that soak up the tomato sauce.
• Crushed tomatoes: I like San Marzano for sweetness, but any good quality canned tomato works.: Provides a lush, tangy base with a hint of natural sweetness.
• Ricotta salata: I grate it fresh, its saltiness balances the sauce. Feta can be a quick substitute.: A crumbly, salty cheese that adds a savory punch.
• Garlic: I crush it for maximum aroma, but thin slices can add a milder note.: Gives the sauce its pungent, fragrant backbone.
• Basil: I add whole leaves at the end for freshness and aroma. Oregano is a good alternative if you like a more herbal note.: Bright, aromatic, essential for that final Italian touch.
• Red pepper flakes: I use sparingly to add a gentle heat, but you can skip if spice isn’t your thing.: Gives a subtle kick that elevates the sauce.

Tools of the trade for pasta alla Norma

• Large skillet: To cook eggplant and sauce in one pan.
• Colander: To drain pasta efficiently.
• Chef’s knife: Chopping garlic, basil, and eggplant.
• Wooden spoon: Stirring sauce without scratching the pan.
• Measuring spoons: Accurate seasoning.

Step-by-step: Crafting the perfect Pasta alla Norma

Step 1: Start by salting sliced eggplant generously. Let sit for 20 minutes, then rinse and pat dry. This draws out bitterness and reduces oil absorption.

Step 2: Heat a generous amount of olive oil in a large skillet over medium-high heat, about 180°C (350°F). When shimmering, add eggplant slices in a single layer.

Step 3: Cook until golden and tender, about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.

Step 4: In the same pan, add chopped garlic and crushed red pepper flakes. Cook until fragrant, about 30 seconds.

Step 5: Add crushed canned tomatoes and a pinch of sugar. Simmer for 15-20 minutes until sauce thickens and deepens in color.

Step 6: Meanwhile, cook pasta in salted boiling water until al dente, about 8 minutes. Save some pasta water.

Step 7: Toss cooked pasta with the sauce, adding a splash of pasta water if needed to loosen. Finish with basil leaves and grated ricotta salata.

Cooking checkpoints to keep in mind

• Eggplant should be golden and slightly crispy on the edges.
• Tomato sauce should be thick, cling to the pasta, and smell sweetly smoky.
• Pasta should be just firm to bite, not mushy or undercooked.
• Basil leaves added at the end should wilt slightly, releasing fragrant oils.

Common pitfalls and how to fix them

• Soggy eggplant.? Eggplant is soggy and greasy? Salt it early and drain it well before cooking.
• Watery sauce.? Sauce is too thin? Simmer longer to deepen flavors and reduce excess moisture.
• Incorrect pasta doneness.? Pasta overcooked or undercooked? Use a timer and taste test at 7-8 minutes.
• Basil browning.? Basil turns black? Add it at the end off the heat to keep color and aroma.

Pasta alla Norma

Pasta alla Norma is a rustic Italian dish featuring tender, smoky eggplant slices simmered in a rich tomato sauce, then tossed with al dente pasta. The dish is finished with crumbled salty ricotta salata and fresh basil, creating a vibrant and hearty vegetarian meal with a satisfying texture and bold flavors.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 large eggplant sliced into 1/2-inch rounds
• 400 g crushed tomatoes preferably San Marzano
• 100 g ricotta salata grated
• 4 cloves garlic crushed or sliced
• a handful fresh basil leaves whole
• 1/4 teaspoon red pepper flakes optional, for heat
• 3 tablespoons olive oil
• 400 g pasta such as spaghetti or penne
• to taste salt for pasta water and seasoning

Equipment

• Large skillet
• Colander
• Chef’s knife
• Wooden spoon
• Measuring spoons

Method

 

1. Sprinkle salt generously over the sliced eggplant and let sit for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels.
   
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the eggplant slices in a single layer, avoiding overcrowding.
   
3. Cook the eggplant until golden brown and tender, about 4-5 minutes per side, then transfer to paper towels to drain excess oil.
   
4. In the same skillet, add crushed garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Be careful not to burn the garlic.
   
5. Pour in the crushed tomatoes, stir, and simmer over low heat for 15-20 minutes until the sauce thickens and develops a rich aroma.
   
6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes, then drain, reserving a cup of pasta water.
   
7. Add the cooked pasta to the skillet with the tomato sauce, tossing gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
   
8. Tear basil leaves and sprinkle over the pasta, then gently fold in the grated ricotta salata. Serve hot, garnished with extra basil if desired.
   

Notes

Ensure eggplant is well drained to prevent excess oil absorption. Add basil at the end to keep its fresh aroma and vibrant color. Adjust red pepper flakes to your spice preference.