📝 About This Recipe
Transport your senses to the heart of Catania with this vibrant, dairy-free rendition of the classic Pasta alla Norma. This dish celebrates the humble eggplant, transformed into golden, silky cubes that melt into a rich, garlic-infused tomato sauce. By omitting the traditional ricotta salata, the natural sweetness of the San Marzano tomatoes and the aromatic punch of fresh basil take center stage for a clean yet decadent Mediterranean experience.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplant (cut into 1-inch cubes)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
- 4 pieces Garlic Cloves (thinly sliced)
The Sauce and Pasta
- 1 pound Rigatoni Pasta (high-quality bronze-cut preferred)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 1/2 cup Extra Virgin Olive Oil (divided use)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 large bunch Fresh Basil Leaves (torn by hand)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Granulated Sugar (to balance tomato acidity)
The Dairy-Free Finish
- 1/4 cup Toasted Breadcrumbs (for texture and saltiness)
- 1 tablespoon Nutritional Yeast (optional, for a subtle savory depth)
👨🍳 Instructions
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1
Place the cubed eggplant in a large colander set over a bowl. Toss thoroughly with the kosher salt and let sit for 30 minutes to draw out bitterness and excess moisture.
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2
Rinse the eggplant cubes under cold water to remove excess salt, then pat them very dry with a clean kitchen towel or paper towels. Moisture is the enemy of a good sear!
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3
In a large wide skillet, heat 6 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
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4
Add the eggplant in a single layer (work in batches if necessary). Fry for 8-10 minutes, turning occasionally, until the cubes are deeply golden brown and tender on all sides. Remove with a slotted spoon and drain on paper towels.
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5
Reduce the skillet heat to medium. In the remaining oil (add another tablespoon if the pan is dry), add the sliced garlic and red chili flakes. Sauté for 1-2 minutes until the garlic is golden and fragrant, but not burnt.
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6
Pour in the hand-crushed San Marzano tomatoes. Stir in the sugar and a pinch of black pepper. Simmer the sauce gently for 15-20 minutes until it thickens and the oil begins to separate slightly.
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7
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil.
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8
Cook the rigatoni until it is 'molto al dente'—about 2 minutes less than the package instructions suggest.
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9
Before draining, reserve at least 1 cup of the starchy pasta cooking water.
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10
Add the fried eggplant cubes and half of the torn basil into the simmering tomato sauce, stirring gently so the eggplant absorbs the flavors without breaking apart.
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11
Transfer the drained pasta directly into the skillet with the sauce. Increase heat to medium-high.
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12
Add 1/2 cup of the reserved pasta water. Toss vigorously for 1-2 minutes, allowing the sauce to emulsify and coat every tube of rigatoni.
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13
Remove from heat. Stir in the remaining fresh basil and a final drizzle of high-quality olive oil.
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14
Plate the pasta and finish with a generous sprinkle of toasted breadcrumbs for that essential crunch.
💡 Chef's Tips
Don't skip the eggplant salting process; it ensures the vegetable stays creamy inside rather than spongy. Use high-quality bronze-cut pasta as the rough surface helps the dairy-free sauce cling better. If the sauce feels too thick when adding the pasta, add the reserved pasta water one splash at a time until silky. For an extra layer of flavor, toss your breadcrumbs in a pan with a little olive oil and a pinch of garlic powder before serving. Ensure the eggplant is fried until truly golden; undercooked eggplant can have a rubbery texture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian Grillo or a light-bodied Nerello Mascalese. Serve alongside a simple arugula salad with a sharp lemon and olive oil vinaigrette. Accompany with charred crusty sourdough bread to mop up the extra tomato sauce. Finish the meal with fresh seasonal fruit or a dairy-free lemon sorbet for a refreshing palate cleanser.