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Sicilian Casarecce alla Norma Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 72 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian, Sicilian
  • Diet: Vegetarian

Description

Sicilian Casarecce alla Norma is a classic Italian pasta dish featuring fried eggplant, tomato sauce, fresh basil, and tangy ricotta salata. This hearty and flavorful recipe highlights the perfect combination of crispy eggplant cubes and al dente casarecce pasta smothered in a savory tomato sauce, making it a beloved dish from the island of Sicily.

Ingredients

Scale

For the Eggplant

  • Vegetable Oil for deep frying (about 3 inches depth in wok or skillet)
  • 1 Eggplant, cut into cubes
  • 1/4 cup Olive Oil

For the Sauce and Pasta

  • 2 Garlic Cloves, minced
  • 1 Spanish Onion, finely chopped
  • 400 g Dried Casarecce Pasta
  • 400 g Passata Tomato Sauce
  • 1/2 cup Basil Leaves
  • 1 tbsp Capers

For Serving

  • 100 g Ricotta Salata, grated

Instructions

  1. Prepare the Eggplant: Fill a wok or large skillet with about 3 inches of vegetable oil and heat it over medium-high heat until the oil is hot and bubbling.
  2. Deep Fry the Eggplant: Carefully add the cubed eggplant into the hot oil and deep fry for 4-5 minutes until the outside is golden brown and crunchy. Remove the eggplant with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the casarecce pasta and cook until al dente according to package instructions, usually around 8-10 minutes. Drain and set aside.
  4. Sauté Aromatics: In a large skillet over medium heat, add 2 tablespoons of olive oil. Add minced garlic and finely chopped onion and sauté for 4-5 minutes until softened and fragrant. Season lightly with salt and pepper.
  5. Simmer the Sauce: Pour in the passata tomato sauce and let it simmer gently for about 5 minutes to meld flavors.
  6. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Season as desired and stir well to combine. Cook for an additional 1 minute to warm through.
  7. Add Eggplant and Fresh Ingredients: Remove the skillet from the heat and gently fold in the fried eggplant cubes, fresh basil leaves, and capers until evenly mixed.
  8. Serve: Plate the pasta and generously sprinkle with grated ricotta salata for a tangy, salty finish. Serve immediately and enjoy the authentic Sicilian flavors.

Notes

  • Use firm, fresh eggplant for best texture when frying.
  • Ensure oil is hot enough before frying to achieve a crispy exterior.
  • Ricotta salata can be substituted with aged Parmesan if unavailable.
  • Sauté the garlic and onion gently to avoid burning and bitterness.
  • For a vegetarian version, this recipe is naturally suitable.

Find it online: https://recipes.mbeams.com/sicilian-casarecce-alla-norma-pasta-recipe/