Cold Pasta alla Norma
Think pasta alla Norma, but make it summer-friendly! This Sicilian classic gets a chilled twist, making it the perfect dish for picnics, beach days, or even meal-prepped office lunches. Juicy tomatoes, crispy fried eggplant, and salty ricotta salata come together in this no-fuss pasta salad that tastes like a Mediterranean vacation in a bowl.
Equipment
- Large skillet
- Large pot
- Slotted spoon
- Mixing bowl
- Grater
Ingredients
- 8 ounces fusilli or other short pasta
- 1 large eggplant or 2 small eggplants
- 3 ripe tomatoes about 10.5 ounces, diced
- 2.5 ounces ricotta salata grated
- 2 garlic cloves minced
- 2 tablespoons olive oil
- Vegetable oil for frying
- Fresh basil leaves
- Salt
- Black pepper
Instructions
- Sauté the Tomatoes: Heat olive oil in a large skillet over low heat. Add the minced garlic and cook for a couple of minutes until fragrant. Stir in the diced tomatoes and cook for 20-30 minutes until they soften and release their juices, forming a thick sauce. Season with salt and black pepper.3 ripe tomatoes, 2 garlic cloves, 2 tablespoons olive oil, Black pepper, Salt
- Fry the Eggplant: While the tomatoes cook, wash and cut the eggplant into quarters, then slice them into thin pieces. Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry the eggplant slices until golden brown, then remove with a slotted spoon and drain on paper towels or a wire rack.1 large eggplant or 2 small eggplants, Vegetable oil for frying
- Combine the Sauce: Once the tomato sauce is ready, mix in the fried eggplant. Stir well and let the mixture cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and toss with a little olive oil to prevent sticking. Transfer to a large mixing bowl.8 ounces fusilli or other short pasta
- Assemble the Dish: Add the cooled tomato-eggplant mixture to the pasta and mix well.
- Garnish and Serve: Top with grated ricotta salata, fresh basil leaves, and a drizzle of olive oil. Serve chilled or at room temperature.2.5 ounces ricotta salata, Fresh basil leaves