Pasta alla Norma al Forno
L'Arte dell'Arrangiarsi: Weeknight Cucina Povera
A true Sicilian grandmother might spend her afternoon standing over a frying pan of spitting oil to achieve perfectly golden eggplant. You, however, have a life to live. This baked variation of Catania's operatic masterpiece swaps the traditional stovetop deep-fry for a high-heat roast, yielding the same sweet, caramelized edges without the mess. We toss the roasted eggplant with a restrained tomato sauce and aggressively undercooked rigatoni, fold in cubes of mozzarella, and bake the whole thing until it’s a bubbling, stringy triumph. It is a profoundly comforting, practical weeknight meal that tastes exactly like a Sunday in the homeland.
Before you start
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper.
Ingredients
- globe or Japanese eggplants1 1/2 lb
- extra-virgin olive oil6 tbsp
- kosher salt1/2 tsp
- red pepper flakes1 pinch
- garlic2 large cloves
- canned crushed tomatoes or whole peeled San Marzano tomatoes28 oz
- dried rigatoni or penne rigate1 lb
- fresh basil1 large bunch
- low-moisture whole milk mozzarella8 oz
- ricotta salata3 oz
Method
- 01
Roast the eggplant to caramelize the edges without the mess of frying.
Toss the cubed eggplant on the prepared baking sheet with 3 tablespoons of the olive oil, the kosher salt, and the red pepper flakes. Spread into an even layer and roast for 25 to 30 minutes, tossing halfway through, until deeply golden brown and tender. Remove from the oven, but leave the heat on.
- 02
Build a simple, restrained tomato sauce.
In a large skillet or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium heat. Sauté the smashed garlic for 2 to 3 minutes until fragrant and lightly golden, taking care not to burn it. Pour in the tomatoes, lower the heat, cover partially, and simmer for 15 to 20 minutes. Discard the garlic cloves and stir in half the torn basil.
- 03
Aggressively undercook the pasta.
Bring a large pot of heavily salted water to a rolling boil. It should taste like the Mediterranean Sea. Add the pasta and drain it when exactly half the package's cooking time has elapsed. It will be quite hard in the center. Reserve 1/2 cup of the starchy pasta water before draining.
- 04
Combine the elements over low heat.
Add the undercooked pasta and roasted eggplant directly into the simmering tomato sauce, tossing for 1 minute. If the sauce seems too thick, splash in a little reserved pasta water. Remove from the heat and fold in the cubed mozzarella and half of the ricotta salata.
- 05
Bake until bubbling and golden.
Transfer the mixture to a 9x13-inch baking dish and spread it evenly. Sprinkle the remaining ricotta salata over the top. Bake uncovered at 400°F for 15 to 20 minutes until the mozzarella melts into gooey pockets and the top develops a slightly crisp crust.
- 06
Let it rest before garnishing.
Let the baking dish sit for 5 minutes so the sauce sets and it doesn't take the roof of your mouth off. Scatter the remaining fresh basil leaves over the top right before serving to preserve their volatile oils and vibrant color.
Notes
Don't stress if you can't find ricotta salata.
It is the defining flavor of Catania, but American supermarkets rarely stock it. A highly respected diaspora workaround is substituting the 3 ounces of ricotta salata with 1 1/2 ounces of high-quality sheep's milk feta mixed with 1 1/2 ounces of grated pecorino romano.
The secret to baked pasta is cutting the boiling time in half.
Because the pasta spends an additional 20 minutes in the oven absorbing the hot tomato sauce, cooking it to al dente on the stove guarantees a mushy, overcooked casserole. Draining it early is the single technique that separates authentic Italian home cooking from amateur approximations.