Pasta Alla Norma Sorta

Name: Pasta Alla Norma Sorta
Total time: 45 min
Yield: 4 servings
Cuisine: american, italian
Ingredients: Kosher salt; 10 ounces mezzi rigatoni or rigatoni; 1 1/2 pounds eggplant, unpeeled, cut into 1/2-inch dice; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Black pepper; 3 ounces prosciutto, roughly chopped into 1- to 1 1/2-inch pieces; 1 medium shallot, thinly sliced into rings; 3 garlic cloves, thinly sliced; 1 fresno or serrano chile, seeded, if you like, and thinly sliced into rings; 1 1/2 pounds Sun Gold, cherry or grape tomatoes; 1 (15-ounce) can diced tomatoes and their juices; 4 ounces fresh mozzarella, finely chopped; 1 cup roughly chopped fresh herbs, such as basil and mint; Flaky salt, for serving (optional)

By Colu Henry

Total Time: 45 minutes
Rating: 4(3,626)
Comments: Read comments

Say “ciao” to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking.

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Ingredients

Yield:4 servings

Kosher salt
10ounces mezzi rigatoni or rigatoni
1½pounds eggplant, unpeeled, cut into ½-inch dice
¼cup plus 2 tablespoons extra-virgin olive oil
Black pepper
3ounces prosciutto, roughly chopped into 1- to 1½-inch pieces
1medium shallot, thinly sliced into rings
3garlic cloves, thinly sliced
1fresno or serrano chile, seeded, if you like, and thinly sliced into rings
1½pounds Sun Gold, cherry or grape tomatoes
1(15-ounce) can diced tomatoes and their juices
4ounces fresh mozzarella, finely chopped
1cup roughly chopped fresh herbs, such as basil and mint
Flaky salt, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with ¼ cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.
Step 2
While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.
Step 3
Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add ¼ cup pasta water.
Step 4
While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.
Step 5
When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.
Step 6
Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

Ratings

4 out of 5

3,626 user ratings

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Comments

William Wroblicka5 years ago

I’d suggest making the sauce before cooking the pasta (rather than vice verse as specified in the recipe). The sauce will hold at a low simmer while the pasta boils. Pasta doesn’t hold as well.

B. Tracy Madison5 years ago

William and Peter are both wrong about pasta. If you cook it al dente which is what the recipe calls for, drain it reserving some cooking water as the recipe says, and add it as instructed at the end to the sauce, it will reheat the pasta; it will be toothsome as it should be and not be at all gummy.

Steve5 years ago

How about recipes based on the amount of pasta in a box (1 lb) or an easily portion of a whole box ( e.g., 1/2 lb).

Terry Laufer2 weeks ago

Hello! I love this recipe and make it all the time! It is delicious! I skip the prosciutto (for my non-meat eaters) but Im sure it’s a great addition, One thing that I always find tricky is adding the mozzarella. How do you avoid getting big globs in some parts and not in others and it sticking to the spoon? It’s better when you finally chop it but still does the same thing. As an aside, I cooked the prosciutto and put in over spinach with a French vinaigrette! Really good way to include the prosciutto element of the dish!

Edith1 month ago

We LOVE this recipe as is and find it works well to use a full pound of pasta (rather than 10 oz, an inconvenient amount ). Make sure the eggplant roasts til it browns for full flavor, which may take a few minutes longer than written in the recipe.

Kathy J1 month ago

Not a good return on investment with this recipe. Not sure why the prosciutto was needed, as it’s just a topping. Felt like it added nothing. Why bother with that? Not worth the effort.

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