Pasta alla Norma

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Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Cena (Dinner), Lunch, Pasta
Cuisine: Sicilian
Calories: 730

Ingredients
  

  • 4 tbsp Olive Oil
  • 3 clove Garlic Minced
  • 1 can Diced Tomatoes 14oz/400g
  • 1/2 tsp Oregano
  • 1/2 cup Ricotta Salata Cheese Crumbled
  • 1/4 cup brown sugar
  • 1 Eggplant Large, diced
  • 12 oz Pasta Spaghetti or Bucatini

Method
 

Instructions
  1. Cook the Spaghetti or Bucatini in a large pot of salted boiling water until ‘al dente.’ Drain, reserving some of the cooking water.
  2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown and softened.
  3. In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant.
  4. Add the diced tomatoes, dried oregano, salt, and pepper to the saucepan. Simmer for about 10 minutes until the sauce thickens slightly.
  5. Combine the cooked pasta, sautéed eggplant, and tomato sauce in the pan. Toss well to coat the pasta evenly.
  6. Serve the Pasta alla Norma topped with crumbled ricotta salata cheese and fresh basil leaves.
  7. Set manual and pressure to high for 40 minutes.
  8. When the timer goes off cover the vent with a towel and quick release the steam.
  9. Remove the dish carefully as it will be hot and remove the foil from the dish draining.

Notes

Interesting Facts:
–  Origin: Sicily
–  Pasta alla Norma is named after Vincenzo Bellini’s opera “Norma.” This dish combines pasta with eggplant, tomatoes, Ricotta Salata cheese, and fresh basil.